Tuesday, November 16, 2010

Crunchy Onion Potato Bake

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Unfortunately, I have to work.

I envy women who don't work. I know, I know...there are children to raise, a home to be cleaned, bills to pay and a household to manage. But if I stayed home, I would neglect my children, let my home go to you-know-where, make my husband pay the bills, and otherwise live in complete chaos.

JK.

Geez, lighten up.

But in all seriousness, the most difficult part of working 40+ hours a week is that I can almost never cook. Other things always take priority-like the cleaning and bills-and the meals fall by the waist side.

I'm pouring my heart and soul out here, people.

I've had a few people ask me why I haven't put up very many Thanksgiving recipes, and it's simple: I haven't had time. And to drive the point home a little further-just to give you an idea of how little time I have-I'm actually working on Thanksgiving.

I know, I know...it's pitiful.

So I'm going to start posting amazing recipes I've found but will, unfortunately, be unable to cook. These are recipes that I've received from some great cooks I know, and some will be repeats, but visit here every day until the eve of Thanksgiving, and I'll have a new recipe.

Promise.

Cross my heart.

I'm starting out with a recipe that left me drooling during the month of October, but I never had a chance to make it. It's called a Crunchy Onion Potato Bake, and this is how it goes...My input will be in red, since I know you're dying to hear my opinion.

Ingredients:
  • 2 1/2 cups milk — Make this 1% milk to avoid extra calories. Just sayin'
  •  1 1/2 cups water
  • 1/4 cup butter — Or margarine. 
  • 1 box (7.2 oz) Betty Crocker® homestyle creamy butter or roasted garlic mashed potatoes — If it were me, I'd make my garlic red mashed potatoes, but to each his own, right? 
  • 1 can (15.25 oz) whole kernel corn, drained. My friend at work says that it's weird to put corn in potatoes. I kinda' like it. Once again, to each his own. 
  • 1 cup shredded Cheddar cheese (4 oz)
  • 1 can (2.8 oz) French-fried onions
Directions:
  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 3-quart saucepan, heat milk, water and margarine to boiling. Stir in contents of both pouches of potatoes (from potatoes box) just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in corn. If you're making the potatoes from scratch, just add the corn to the finished product and move on to #2. 
  • Spoon half of potato mixture into dish. Sprinkle with 1/2 each of the cheese and onions. Top with remaining potatoes; sprinkle with remaining cheese and onions.
  • Bake 10 to 15 minutes or until cheese is melted and onions are golden.

If I were celebrating Thanksgiving this year (single tear), I'd make this.

Happy middle of November!!! :)
Rachael

**This recipe is courtesy of Betty Crocker's website.

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