Blog Archives

Mashed Potato Hot Dish

This casserole is the perfect dish to serve your family on busy weekdays. You probably have all of the ingredients already in your pantry. This dish has a lot going on for it. It’s budget friendly for one, it’s easy to put together, and it tastes fantastic! All you need to round it out is a simple salad to serve on the side. Easy Peasy! Oh, and one other thing I love about this recipe, it’s topped with my favorite mashed potatoes. I make double the mashed potatoes for what I actually need in this recipe, so there are leftovers that I can serve as a side dish the next day. I mean, if I already have to make them, I might as well double up. That makes for an easy dinner the next day, since I don’t have to worry about a side. The potatoes go with anything, meatloaf, chicken, steak, pork chops. Oh I can name a million things that go with mashed potatoes, and trust me, after you taste these, you’re going to want more.

So lets get cooking!

There’s nothing to it really.  You’re just gonna take your ground beef, garlic and onion, and toss that in a large pan. Brown  up that hamburger and drain the fat if necessary. Then add your green beans, cream of chicken soup, and salt and pepper. Next layer!

Cheese! Oh yea. You’ve got to have cheese. If you’re worried about the fat content in this recipe, don’t be worried! I’ll let you in on a little secret. I used low fat cream of chicken soup, reduced fat cheese, 1/3 less fat Neufchatel cheese (instead of full fat cream cheese), and light sour cream. No one noticed! Just as I suspected. If you’re worried about the beef, switch it out for ground turkey. It’ll work out just the same and be fabulous, just the same. In fact next time I’m going to use ground turkey. So there go, don’t be scared, now put that cheese layer on. Next layer!

The mashed potato layer. These potatoes are easy to make, and this is also where the cream cheese, sour cream, butter and ranch dressing mix comes into play. But like I said above, you can lighten it up. I did! So spread that deliciousness over the cheese.

No, I’m not kidding. More cheese. That’s your final layer. Now plop that in the oven at 350 and bake it until it’s bubbly and the cheese is melted. About 20-25 minutes, which was the perfect amount of time for me to clean up those pans I used, and toss together a crisp green salad.

Enjoy!


Print Recipe
Mashed Potato Hot Dish Yum
Recipe by Christine Titus
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Place potatoes in a large pot. Cover with water, and bring to a boil. Boil potatoes for 15-20 minutes or until fork tender; drain well.
  2. Return potatoes to large pot and add cream cheese, ranch dressing mix, sour cream and butter. With an electric hand held mixer on low speed, blend ingredients together. Once combined, turn to faster setting and whip potatoes until smooth. Cover and set aside.
  3. In a large skillet, cook beef, onion and garlic over medium heat until no longer pink and onion is soft. Drain if necessary.
  4. Stir in soup, green beans, and salt and pepper to taste
  5. Transfer beef mixture to a greased 2-qt. baking dish. Top with 1/2 cup sharp cheddar cheese. Top cheese with mashed potatoes. Sprinkle top of potatoes with remaining cheese.
  6. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and cheese is melted.
Recipe Notes

This recipe makes double Mashed potatoes than what you will need for this casserole. I like to make extra and then eat the left over potatoes as a side dish the next day. If you don't wish to do that, then just cut the mashed potato recipe in half.

Share this Recipe

Lighter Bacon Ranch Pasta Salad

It’s Wednesday folks, and I don’t have a wine to share with you! 😱 I know, right? Imagine how I feel! Being wineless. It happens though, but don’t worry! I’ve got an amazing pasta salad recipe for you though! It’s that time of the year where people fire up the grill, host cookouts, or get invited to cookouts and outdoor potlucks. When the grill masters get that itch to fire up the grill, that’s when it’s the perfect time for pasta salads, potato salads, fruit salads, you name it cold salads to make their grand entrance! This one in particular will steal the spotlight, and if you’re still working hard  to eat healthier, like I promised myself I would, or if you just want to keep your lovely figure, don’t worry! This beautiful salad is all lightened up. It tastes absolutely sinful though. I found the original recipe over on Life in the Loft House, and thought to myself “how can I lighten this up so I can enjoy this without feeling guilty?” Well, here’s what I came up with! Come on in the kitchen and I’ll show you how simple this is. Another one of my favorite things about the salad. Simple!

So first, you’re going to cook your Rotini pasta until it’s al dente. That should take about 8 minutes or so. While that’s bubbling away on the stove, dump your mayo, sour cream and ranch dressing mix in a large bowl.

Then whisk it up real good until it’s all combined. When your pasta is finished cooking, drain that, and rinse it in cold water until cool. Set the pasta aside and cut your grape tomatoes in half.

Now add your pasta, bacon (which I used a pkg. of real bacon pieces), tomatoes, olives and cheese to the large bowl with the dressing.

Toss gently to combine. Then cover and refrigerate for at least 2 hours before serving. I hope you enjoy this delicious, creamy pasta salad as much as we all did.

 

 

Print Recipe
Lighter Bacon Ranch Pasta Salad Yum
Recipe by Christine Titus
Course Salads
Cuisine American
Servings
servings
Ingredients
Course Salads
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Bring a large pot of water to a boil. Add rotini and cook until al dente, about 8 minutes. Drain and rinse with cold water until cool; set aside.
  2. In a large bowl, combine mayonnaise, sour cream, dry ranch dressing mix, garlic powder and milk with a whisk until thoroughly combined. Add pasta, cooked bacon pieces, tomatoes, olives and cheese. Gently toss to completely combine everything together.
  3. Cover and chill in refrigerator at least 2 hours before serving.
Recipe Notes

If after chilling in the fridge, and your salad seems a little dry, just add a little milk and stir to combine to moisten it up.

Slightly adapted from Life in the Lofthouse

Share this Recipe