This one is a blast from the past… enjoy. (Originally posted June 19th, 2012).
I have this really cool (and free!) blog planner I downloaded from Confessions of a Homeschooler’s website. It’s with me all the time—if I get a blog idea, I pull it out and jot it down. So, last Tuesday I posted a yummy recipe for Chicken Broccoli Cheesy Pasta. I was thinking… why not make every Tuesday recipe day! Yummy… right?
Today’s recipe is another creation. It’s called Cowboy Casserole and has evolved through the years. The first time I made it, my mother-in-law Pat told me it was delicious and said it should be “my” recipe for carry-ins and picnics. She told me to keep it fresh and updated—and everyone will always ask for it. I brought it Friday to work for a co-worker’s retirement party. Several asked for the recipe—and I told them to check out my blog on Tuesday (I know, I’m shameless.)
I usually use the stove-top method of making the potatoes, and then pour it into the casserole dish to bake. To me, I think it tastes better. When I take it for carry-ins at work, I use the stove top method and throw it in the crockpot until lunch, dump it into one of those 13 x 9 foil pans and top with the cheese. It’s also good cold the next day, a good friend informed me.
The other great part of this dish is you can use the “generics” or whatever is on sale for all the ingredients. It’s just THAT good.
- 2-3 boxes Au Gratin potatoes
- Ingredients needed for Au Gratin potatoes (butter, milk, water, etc)
- 1 can corn, drained (I use the bi-color corn)
- 1 package bacon pieces (not Bacon-bits)
- 1 package shredded cheese (I use the Taco blend)
- Salt, to taste
- Black pepper, to taste
- 2 Tablespoonse dried chives
- Cook the Au Gratin potatoes per the box directions.
- After the potatoes are tender, and before the sauce thickens too much, add the drained corn, bacon pieces (watch for that little freshness packet, I learned that the hard way) and half the shredded cheese.
- Stir until well blended and then add your salt, pepper, and 1 Tbs chives.
- Spoon into a spray-oiled 13 x 9 dish.
- Top with remaining cheese and remaining chives and bake at 350 degrees F until the cheese melts and begins to get bubbly.
- Serve hot. Serve cold. It’s up to you.