Thursdays are for cooking….
Baby red potatoes
This one comes from Betty Crocker, and it is a hearty, filling and tasty treat. Your Mom may have made it back in the long ago when you had to stretch every penny and still provide good food for the family.
Here’s the link: https://www.bettycrocker.com/recipes/chicken-bacon-ranch-tater-tots-casserole/a33e7cd8-740a-4fde-bb47-72685f2ea7ea
On that page, you’ll see several other recipes involving things like Tater Tots, so have at it.
This is Chicken Bacon Ranch Tater Tots casserole.
Ingredients:
1 teaspoon vegetable oil
1/2 cup chopped onion
1 can (10.5 oz) condensed cream of chicken soup
1 cup sour cream
1/2 cup milk
2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
1 package (1 oz) ranch dressing & seasoning mix
1/4 teaspoon black pepper
3 cups shredded cooked chicken
1 bag (32 oz) Ore-Ida™ Tater Tots™ frozen potatoes (generic brand will do, too.)
1/2 cup chopped cooked bacon
1/2 cup chopped tomatoes
1/4 cup sliced green onions
• Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. (If you don’t have a glass baking dish, use the metal pan instead, lined with foil for easy clean up.)
• In 8- or 10-inch nonstick skillet, heat oil over medium heat. Cook onion in oil 3 to 5 minutes, stirring occasionally, until tender.
• In medium bowl, stir onion, condensed soup, sour cream, milk, 1 cup of the cheese, 2 tablespoons of the dressing mix and the black pepper until mixed well; stir in cooked chicken.
• Place half of the frozen potatoes in single layer on bottom of baking dish. Spoon and spread chicken mixture on top of potatoes; sprinkle 1/4 cup of the bacon on top.
• In large resealable food-storage plastic bag, add remaining potatoes with remaining dressing mix; seal and shake bag to coat. Arrange on top of casserole.
• Bake 40 minutes; top casserole with remaining 1 cup cheese and 1/4 cup bacon.
• Bake 10 to 15 minutes or until cheese is melted and potatoes are lightly browned. Top with tomatoes and green onions.
You can make your own version of this, too. I tried it long ago, using this recipe, and on a cold winter night, it hits the spot. I like it because it can be put together quickly and if you have cooked chicken left over from another meal (or you cooked additional chicken for other recipes), it uses that up. You can also add frozen mixed vegetables to it. It’s a budget stretcher.
Add some fruit for dessert (or pie), and your favorite beverage and have a good evening.
Category: Economy
Comfort food at its best.
Thank you for sharing, Ex. Will try your recipe this weekend. I can tell that it will be a hit with our household.
😊
Here’s the secret to rich creamy macaroni and cheese.
Instead of using milk, use a couple of tablespoons of sour cream and also add Wisconsin shredded cheddar to the mix.
One of my favorite foods, cheeseburgers and mac and cheese !!!
EVERYTHING goes better with bacon,,,and with cheese….
And pie…most any fruit pie…and vanilla bean ice cream.
Thanks Ex-PH2. And you are correct. Mama would make this on many a time. Think she had the same Betty Crocker Cook Book you’ve taken a number of the recipes from. Been 38 years and I still miss her as if it were yesterday. I gave all of her cookbooks that I had to my daughter. She uses them all the time.
I got a beef orast piece of beast in the Crockett Pot a percurlating lowly. Still raining all over the world but the temps will hit the mid 70s by Sat.
There he goes again. Here’s a tip for your roast beast- Take two cups of red wine- not that cooking wine crap, either. Approach the ‘Crockett Pot’ and add one cup into the mix.
Drink the other one.
I like to cook.
I have used your part of the recipe on many occasions, but it’s doubled. One cup in the Crockett Pot and drinks the other three.
I like to cook too. Having to use the Crocked Pot more this year till I get more of my balance back. Hopefully soon/eventually I’ll have enough balance and motorvating skills back I can do more smokin’ and grillin’ of my beasties. That, and if it ever quits raining. I was able to maintain one day over Christmas with SnL, we grilled up your crab cakes recipe. I hurt myself on the gorging thereof.
They are pretty good. Just enough binder to hold the thing together, and not so spiced the crab flavor is overwhelmed. I recommend a crisp light Pilsner or a chilled Chablis to go with.
I don’t even bother ordering them at seafood restaurants any more; theirs just don’t compare.
To AW1Ed
Did you say crab cakes? Love ’em! Last ones I had at my once favorite seafood establishment were made with
invisible crab and a lot of breading.
Any chance of getting your secret recipe?