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.
So, enjoy!
- 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.