Quote:
Originally Posted by Surfie and Tiki  The world’s best, and yes, most fattening potatoes. I serve these on holidays only, and yes, the men will be eating out of your hand to have these again, and they are sooooo easy. Serves plenty…
2 bags frozen shredded hash browns
2 cups onion diced
32 oz sour cream
2 sticks butter
16 oz grated cheddar cheese
2 cans cream of chicken soup
Spray large Pyrex with Pam, put in ingredients (I melt the butter first), and bake in preheated oven at 350, for around 45-60 min. or until brown, stirring every 15 minutes for the first ˝ hour. |
We LOVE those but I have some allergies (MSG) and I try to eat all natural (although NOT low-cal! HA) I can't bring myself to use Campbell's Cream of Chicken to make these. Does anyone know how to make them using a cream sauce or any other way???
THESE were my hit last year:
Apple and Onion Stuffin' Muffins
Recipe courtesy Rachael Ray
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 stick butter, softened
1 fresh bay leaf, available in produce department
4 ribs celery and greens, from the heart, chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)
1 medium to large yellow skinned onion, chopped
3 McIntosh apples, quartered and chopped
Salt and pepper
2 tablespoons poultry seasoning
1/4 cup chopped fresh parsley leaves
8 cups cubed stuffing mix (recommended: Pepperidge Farm)
2 to 3 cups chicken stock, available in paper containers on the soup aisle
Preheat oven to 375 degrees F.
Preheat a large skillet over medium high heat. Add extra-virgin olive oil to skillet and 4 tablespoons butter. When butter melts, add bay leaf and add the vegetables as you chop them, celery, onions then apples. Sprinkle the vegetables and apples with salt, pepper and poultry seasoning. Cook 5 to 6 minutes to begin to soften vegetables and apples then add parsley and stuffing cubes to the pan and combine. Moisten the stuffing with chicken broth until all of the bread is soft but not wet.
Butter 12 muffin cups, 2 tins, liberally with remaining butter. Use an ice cream scoop to fill and mound up the stuffing in muffin tins. Remove the bay leaf as you scoop the stuffing when you come upon it. Bake until set and crisp on top, 10 to 15 minutes. Remove stuffin' muffins to a platter and serve hot or room temperature.
I also use
Alton Brown's turkey method.