Posted by Suzanne McMinn | Permalink
Spin in the middle of the road blowing bubbles.
Ignore your cousin who is poking a stick at you while you’re at it.
He will go away eventually. You have all day.
Teenage boys do not like having their picture taken. And they don’t cooperate. Just in case you were wondering.
And now….for the first recipe winner.
Catslady’s Cheesy Potatoes!:bananadance:
Catslady’s Cheesy Potatoes
1 can cream of mushroom soup, 1-2lb pkg frozen hash brown potatoes, 1-16 oz sour cream, 1-8 oz pkg shredded cheddar, 1/2 stick butter, potato chips.
Grease a 9×13 pan. Mix all the ingredients except the potato chips and butter. Melt butter and blend with crushed chips till slightly moist and add as topping. Cover and bake 45 minutes then uncover for until 10 minutes (until golden brown) at 350 degrees (glass pan- 325 degrees).
Variations: any cream soup such as celery or chicken. Catslady says she likes to add red onions and/or red or green peppers (1/4 to 1/2 cup) or use southern hash browns. Other ideas–light sour cream if you’re counting calories, more cheese, or sharp cheddar, more butter (a whole stick), bread crumbs, crushed corn chips or croutons instead of the potato chip topping. Make it a day ahead and freeze or refrigerate before baking.
We had this last night and it was fabu! I was out of any cream soup at all and used bacon and cheese soup. And I added salt and pepper. The kids scarfed it up!! Can there possibly be anything bad to say about a vegetable dish that comes with chips on top? 
One more thing! Read an interview about Deep Blue here, and my latest writing article here. Don’t miss a chance to win an autographed copy of Deep Blue from Revision14!
