Pineapple Cheese Casserole

Sometimes I like to add a little sweetness to my side dishes. This one is really good with ham. I figured since Easter is coming up, and a lot of people prepare a big impressive ham for Easter Dinner, this would be a good time to share this. It is simple and beautiful. Sorry I don't have a picture, I don't make this often. It has been quite a few years since I have made it, actually. I found it in my over stuffed recipe collection and thought it deserves a mention. If I remember correctly, you can also used crushed pineapple, or a combination of both. I bet fresh pineapple would be awesome in this as well.

Preheat oven to 350 degrees

2 - 20oz  cans pineapple chunks

2 cups sharp cheddar cheese (shredded)

1 cup sugar

6 tablespoons sugar

1 stick butter (1/2 cup)

1 cup Ritz crackers (crushed)

Drain pineapple, reserving 6 tablespoons juice

Combine sugar and flour, stir in juice

Add cheese and pineapple

Place in a greased medium size casserole dish

Melt the butter and add crackers.

Top the casserole with the buttery crackers

Bake uncovered for about 35 minutes

If desired, you can broil it for a couple of minutes to crisp the top.

Enjoy!

Sweet Potato Casserole

This is another one of my traditional holiday side dishes. Some argue that it should be on the dessert table, since it is so sweet, but I like it right there on my plate beside the dressing. In my opinion, the rules don't really apply during the holiday meals. My kids love this. There is never any of this left over. If you need a delicious, colorful easy dish to round out your Thanksgiving meal why not give this one a try? 

Preheat oven to 350 degrees.

1  large can of sweet potatoes, drained (if using fresh sweet potatoes, about 4 or 5 boiled until tender)
1/2  stick margarine or butter, softened
2  eggs, beaten
1/2  cup evaporated milk
 Mix these ingredients together in a medium size baking dish.

Topping:

1     cup brown sugar
1/2  cup margarine or butter, melted
1/3  cup flour
1     cup pecans, chopped

Mix together and sprinkle on top of potatoes.
Bake for 35 to 40 minutes.
Enjoy!

The Best Hashbrown Casserole Ever!

This is probably my most requested recipe for family dinners. I started out with the traditional recipe, using cornflakes for topping. The original recipe also has less cheese and is cooked at a lower temp. I sort of took a generic hashbrown casserole recipe trying to copy the ones served at Cracker Barrel Restaurants, which isn't all that fabulous in my opinion, and totally made it mine! I tweaked it in all the right places! I will admit, I usually am very generous with my measurements of sour cream, an extra tablespoon or two can't hurt, right? Also, sometimes add a little more onion. depending on who I'm serving. Some of my people don't do onion, but love this! The trick to pleasing everyone with this is chop the onion very fine and make sure it is mixed well.  Four tablespoons is enough to give it a nice flavor without offending the no onion crowd. I simply cannot make it without it. The chips on top are like a little party going on in your mouth, way better than corn flakes. This is awesome, you should give it a try.
Enjoy!

Preheat oven to 375 degrees

1 bag of frozen shredded hashbrowns (thawed)
4 tablespoons of finely chopped onion
4 cups shredded cheddar cheese
8 ounces sour cream
1 can cream of chicken soup (can substitute cream of mushroom for vegetarians)
salt and pepper to taste

Mix all these items together very thoroughly in a large mixing bowl. Make sure all the ingredients are mixed well. It's okay to just dig in with your hands if necessary.
Place in a buttered baking dish.

Topping:

3 cups crushed potato chips ( I recommend plain chips, although it is a good way to get rid of those partial bags of chips. I have used a mixture of BBQ, sour cream and onion flavored. Get creative here to find your favorite.)
1/2 to 3/4 stick of butter or margarine melted

Mix together and place on top.
Bake at 375 for about 40 minutes. Make sure that it is lightly browned on top and around the edges.