mmmmm: loaded baked potato casserole

it's back to school time and, to me, that means easy-to-fix, prep-ahead meals. this loaded baked potato casserole is a family favorite----it is delicious, filling and comforting----*plus* it makes for fantastic left-overs (if you have any). :-)

loaded baked potato casserole

ingredients:

10 large russet baking potatoes (about 7 pounds total)
1 (8-ounce) package cream cheese
1/2 cup + 1 tablespoon country crock
1 cup sour cream

1 cup half and half
4 cups shredded cheddar cheese (divided use)
3 cloves garlic, minced
2 teaspoons salt
1 teaspoon pepper
1/2 cup chopped green onions, for garnish
2 lbs. bacon, cooked crisp and crumbled (divided use)

directions: 
preheat oven to 350 f. pierce potatoes and place on baking pan. bake for 1 hour and 15 minutes, until very soft. remove from the oven and set aside on a wire rack until cool enough to handle. (you can also choose to peel and boil potatoes, if this is easier for you).

when the potatoes have cooled, cut each potato in half and, using a spoon, scoop the flesh out of the skins and into a large bowl. to the bowl, add 1/2 cup of country crock , the sour cream, cream cheese, half and half, minced garlic, salt, and pepper and mash until chunky-smooth. add half of the bacon, half of the grated cheese, and mix thoroughly.

coat the bottom and sides of a 13x9-inch baking dish with 1 tablespoon of country crock (it is so easy to spread). place potato mixture in dish, cover with plastic wrap or foil and refrigerate casserole until ready to bake.

when ready to bake, preheat oven to 350 f, remove plastic wrap and bake casserole 35-40 minutes until hot. sprinkle remaining shredded cheese and bacon over casserole and return to oven for about 10 minutes, until bubbly around the edges and heated through and the cheese on top is melted and lightly golden. serve hot,  garnished with chopped green onions, right before serving.

country crock has 0g trans fat per serving, contains no partially hydrogenated oils and no cholesterol. it also has 70% less fat than butter per serving and 30% fewer calories.

visit country country via their pinterest page or their facebook page for more #QuickFixCasseroles.

i was selected for this opportunity as a member of clever girls collective and the content and opinions expressed here are all my own.

mmmmm, mondays: tahoe brunch

first of all, let me just say that my sister-in-law is awesome. not only is she an amazing wife for my brother but she's also the best mom ever to her two boys. we are so blessed that my brother found and married her. as an added bonus, she is full of fantastic recipes (and great birthday parties...more on that later!). this is one of hers and it is so delicious. she made it one Christmas morning and i was hooked. since i'm on a hot breakfast kick, i thought it would be a great one to post here. it is also fantastic because you cook it the night before and bake it in the morning. this non-morning person likes the sound of that...a lot!

tahoe brunch

1 loaf of french bread - sliced into one inch cubes

1/2 cup of butter for bread

1 cup sliced fresh mushrooms (i just used one package)

1/2 medium onion chopped (i used frozen onions - about 3/4 of a bag)

salt and pepper

1 pound ground sausage (i used turkey breakfast sausage)

1 pound shredded cheddar cheese

5 eggs

2 1/2 cups milk

1 tablespoon dijon mustard

1 teaspoon nutmeg

parsley (one bunch fresh, chopped or a couple of tablespoons dried)

chop your bread into 1 inch squares. put in a large mixing bowl. melt the butter. pour the butter over the bread slices and mix well to coat the bread.

saute mushrooms and onions until onions are translucent. season with salt and pepper. set aside.

cook the sausage and break into bite sized pieces. put the sausage onto a paper towel lined plate to absorb any extra grease.

mix 5 eggs, milk, mustard, nutmeg and parsley in a large mixing bowl.

grease a 9 x 13 pan.

layer half of the bread, half of the mushroom mix, half of the sausage and half of the cheese. repeat.

pour the egg mixture over the entire casserole.

cover with foil and chill overnight.

in the morning, bake at 350 degrees for one hour.

perfect for a brunch or any special occasion...or just for dinner one night! enjoy!

mmmmm, mondays: arroz con pollo

arroz con pollo

arroz con pollo, or rice with chicken, is a classic spanish one-pot meal. this casserole is super easy to make and is a favorite in our house. (note: it also freezes really well if you want to make ahead).

ingredients:
1 cup uncooked rice
1 can (15 oz.) black beans, drained
1 cup frozen corn kernels
6 (4oz each) boneless, skinless chicken breast halves
1 tsp salt
1/4 tsp pepper
½ cup chicken broth
1 cup salsa
1 cup marinara sauce
½ cup red bell pepper, sliced
½ cup scallions, chopped
1/4 cup fresh cilantro
1/4 tsp ground cumin
1 tsp minced garlic
1 cup shredded cheese (i sometimes use more. who doesn't love *more* cheese?!) :-)

directions:
spray 9x13-inch baking dish with nonstick cooking spray.

prepare the rice according to package directions. 


spread the rice over the bottom of the prepared baking dish. 


layer the beans, corn, and chicken over the rice and sprinkle with the salt and pepper. 


set aside. 


in a large bowl combine the rest of the ingredients minus the cheese. 


pour the mixture over the chicken. 


sprinkle with cheese.

for dinner tonight... preheat the oven to 350 F. bake for 45 minutes to 1 hour, until the internal temperature of the chicken breasts reaches 165F.

if you want to make ahead and freeze: before baking, cover the dish with foil. label, date, and freeze for up to 3 months. thaw in the refrigerator for 24 hours before cooking as directed above.

source: dream dinners....life just got easier! by stephanie allen and tina kuna
*this book has over 100 recipes that all freeze well too. it is quickly becoming one of my favorites. enjoy!*

mmmmm, mondays: sweet potato casserole

whether we want to admit it or not, the holiday season is upon us. thanksgiving is right around the corner and, i don't know about you, but i'm thankful for some amazing thanksgiving recipes. here's a great one. i'm not a huge fan of sweet potatoes but this recipe is mostly butter and sugar with a little bit of sweet potato mixed in so i'll eat it. it's definitely not something you want to feed your kids every night but for thanksgiving, you won't have any leftovers...and that's something else to be thankful for!

sweet potato casserole

3 cups mashed sweet potatoes

1 cup sugar

1/2 cup milk

2 eggs

1/2 tsp. salt

1/2 stick of butter (1/4 cup)

1 tsp. vanilla

Mix the above ingredients together. Put in a 9 x 13 casserole dish.

Make the topping:

1 cup chopped nuts (optional)

1/2 stick of butter (1/4 cup)

1 cup brown sugar

1/2 cup flour

1 bag miniature marshmallows

add a layer of marshmallows over the sweet potato mixture. mix together the chopped nuts, butter, brown sugar and flour. crumble evenly over the sweet potatoes and marshmallows. bake at 350 degrees for 40 minutes uncovered.

this can be made the day before thanksgiving and reheated on thanksgiving day. enjoy!