Posts Tagged ‘casserole’

Skip those individual, itty-bitty bags of Doritos and buy the bag with enough packaging air to inflate a bike tire. Here’s another ex-in-law recipe—it’s like hockey rink concession stand season in a casserole, minus the hockey stink drifting down the hallway!

The only changes I’ve made to this dish over the years is adding onion to the ground beef, a layer of taco sauce or salsa to juice it up a bit, and a smidge more sour cream and cottage cheese.

taco in a bag casserole

Here’s two more family favorite, ex-in-law recipes that lasted longer than my marriage: broccoli ranch salad and homemade Snickers bars.

Walking taco casserole (AKA Mexican hot dish from my ex-in-law Sue)

(Serves 8. You can easily cut this recipe in half.)

Medium or family size bag of nacho cheese flavored chips

2 pounds ground beef or sirloin

1/4 cup diced onion

2 packages taco seasoning

1 (16 ounce) sour cream

1 (24 ounce) cottage cheese

1 cup salsa or taco sauce

2 cups grated cheddar cheese

Toppings of choice like shredded lettuce, black olives, sour cream, shredded cheese, taco sauce, tomatoes, etc.

  1. Preheat oven to 350°.
  2. Butter a 13×9 pan or similar size casserole dish.
  3. Brown hamburger with diced onion until cooked thoroughly. Add taco seasoning and cook according to package directions.
  4. In a bowl, combine sour cream and cottage cheese.
  5. Crush a few handfuls of nacho cheese chips into the bottom of the casserole dish. Layer crushed chips, 1/2 the meat mixture, 1/2 the salsa or taco sauce, 1/2 the sour cream mixture, and 1/2 the grated cheese into the buttered dish. Repeat layers and top with more crushed chips.
  6. Bake uncovered at 350° for 30-35 minutes.
  7. Garnish each serving with toppings of choice.
  8. Refrigerate leftovers.

This reminds me of a joke my kids (DO NOT) love when I tell: “What do you call cheese that’s not yours? Nach-o cheese!”

Cheesy wishes,



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How many times have you done this? You make a dish without a recipe and it turns out to be something you can’t wait to make again. The problem is, the next time you want to make it you can’t remember how you made it or where you wrote it down. Hoping I’ve learned my lesson, publishing this recipe means we can always make piping hot cheesy scalloped potatoes with hamburger.

Cheesy scalloped potatoes and hamburger

I hadn’t lost the recipe for this fresh potato dish. But I lost my recipe for scalloped potatoes and ham and haven’t been able to find it for almost two years. Not only did I want to find it again but my (someday) mother-in-law asked me for it. Lo and behold I accidentally found it on Sunday, on my blog, in a draft page. So I adapted it to make a smaller meal with hamburger since I didn’t have any ham. It’s basically the cheesy potatoes and ham recipe halved but without the onion and garlic, although they would be fantastic in here too. (Marie, I can finally give you the recipe!)

That wasn’t the only recipe I’ve written down and wound up in a desperate hunt for—somewhere hiding in my house is a jotted-down recipe for s’mores cookies that I want to find before we take a trip to the lake next week. Who knows what other random Post-It note recipes I’ll find in my search. Wish me luck because from what I remember, you’ll want the recipe too.

Cheesy scalloped potatoes and hamburger

4 large or 5 medium Russet or Gold potatoes, thinly sliced

1 pound ground sirloin or ground beef

1/2 teaspoon onion salt

1/2 teaspoon garlic powder

1/4 cup butter

4 cups milk

1/4 cup flour

1 teaspoon ground nutmeg

salt & pepper to taste

2 cups grated sharp cheddar cheese, or your cheese of choice

  1. Fry the hamburger in a large pan with onion salt and garlic powder until cooked thoroughly. (Fry with onion and garlic if desired.) Drain if needed and set aside in a separate bowl.
  2. In the same pan over medium-high heat, add the butter, milk, flour, nutmeg, and salt and pepper. Whisk until thickened, about 10 minutes. It will be more like a bean soup consistency.
  3. Grease a 9×13 pan with spray or butter.
  4. Spread half of the potatoes in the bottom of the pan. Top with half of the hamburger. Pour half of the milk mixture over the hamburger and top with half of the cheese. Repeat the layers.
  5. Cover with foil and bake at 375° for 45 minutes. Remove the foil and bake another 30 minutes or until the potatoes are fork tender, the entire pan is bubbling, and the cheese begins to brown. Refrigerate any leftovers and warm in a frying pan the next day.

Cheesy wishes,




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The only way smoky ham and cheddar hash brown casserole could be more comforting is if you eat it while wrapped in a king size wool army blanket, sitting on the floor in front of a glowing fireplace surrounded by flickering candles.

smoky ham and cheddar hash brown casserole | Random Sweetness Baking

You may have eaten something slightly similar in a country restaurant off the interstate, but when you take your first bite of this creamy, smoky, and cheesy dish, you’ll taste that there’s hardly a resemblance.

Smoky ham and cheddar hash brown casserole

1 can cream of chicken soup

1 can cheddar cheese soup

1 can cream of onion soup

16 ounces sour cream

1-1/2 teaspoons Worcestershire sauce

1/2 teaspoon garlic salt

1/2 teaspoon onion powder

1/2 cup (8 tablespoons) melted butter, divided into 1/4 cup each

2 cups freshly grated sharp cheddar cheese

2 cups fully cooked, diced smoked ham

1 package (30 to 36 ounces) frozen shredded hash brown potatoes

2 cups crushed corn flakes

  1. Preheat oven to 350°. Grease with cooking spray a 9×13 pan, or any pan or pans equivalent in size.
  2. In a very large bowl, stir together soups, sour cream, Worcestershire sauce, garlic salt, onion powder, and 1/4 cup melted butter.
  3. Toss in the shredded cheese and stir.
  4. Dump in the ham and stir.
  5. In batches, stir in the hash brown potatoes until everything is combined.
  6. Spread the casserole into baking dish(es).
  7. Sprinkle the crushed corn flakes evenly over the casserole. Drizzle with 1/4 cup melted butter. Cover pan with foil.
  8. Bake 1 hour, removing the foil for the last 30 minutes.
  9. Remove from oven and let sit for 10 minutes before serving.
  10. Store leftovers in an airtight container in refrigerator.

You can prepare this dish, without baking it, and store it in the freezer until ready to bake. Just don’t put the corn flakes or butter on top until you are ready to bake it.

Sweet and smoky wishes,

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My sister Heidi cooks for three teenage boys, all hungry athletes, and her husband, nicknamed “Beast”. I imagine it’s somewhat like cooking for a small football team. We call them the “T-Boys” because of their last name. Cody won’t eat mushrooms because they are “slimy and disgusting”; Garritt won’t eat anything with red sauce (like spaghetti) or tomatoes, he defines himself as a “plain eater who will eat meat”; and Travers won’t eat mushrooms, onions or peppers. But one dish they all agree on is a dish my family lovingly refers to as the “T-Boys” Hot Dog Casserole. 

Heidi shared this recipe with me a few years ago and as you can see by the recipe card, it’s been used a lot at my house. I’ve adjusted it slightly because my kids and I do not like mushrooms and it seems like the mushrooms in cream of mushroom soup aren’t as “undetectable” as they used to be. I know Heidi changes it too, substituting cream of chicken, cream of celery, whatever is on hand.


 Heidi wrote me a note on the bottom of the recipe, “The kids love this because of the hot dogs & potato chips!” That’s why my kids love it too.


 My favorite part is the salty potato chips that get nice and crunchy on top. 

 It’s not a healthy meal by any means. It’s a traditional comfort-food casserole like what you’d find in a church cookbook. But it tastes great and it gets everyone around the table for a meal they all agree on!

The “T-Boys” Hot Dog Casserole

1 can cream onion soup (can also use cream of mushroom, celery or chicken)

1 can cheddar cheese soup

1 cup sour cream

1/2 cup butter or margarine, softened

1/4 cup onion or 1 teaspoon onion powder

1/2 teaspoon salt

1 package hot dogs,sliced

16 oz. package (or 1/2 of a 28 ounce package) cubed hashbrown potatoes

3/4 cup crushed potato chips (I don’t measure these–I just crush a bag and dump it over the top of the casserole)

In a large bowl, combine the soups, sour cream, butter, onion or onion powder and salt. Add sliced hot dogs and potatoes, mix well. Pour into a greased 9×13 baking dish. Sprinkle with potato chips. Bake uncovered at 350˚ for 55-60 minutes or until the potatoes are tender. 8-10 servings

Do you have a family-favorite casserole?

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