Friday, February 5, 2010

Free recipe friday - scalloped potato casserole

 - this may or may not be a recurring event, but i thought i'd post a few of my 'black box' recipes (i use a black box for my recipe cards, this is not intended as an obscure reference)
i'm going to try to write the recipes simple enough that even an inexperienced cook can follow them. wish me luck!

please note: recipes i post will NOT be 'diet', 'low-cal', 'lite' or low in sugar or fat. i like sugar and fat. if your health requires a lower calorie or healthier version, i suggest eating  the following recipe with either a large salad or a bowl of vegetable soup.

Scalloped Potato Casserole

this recipe is quick, cheap and convenient. it's for those "i'm not even thinking about supper until 4pm" kind of days where you still need to feed the kids a decent healthy meal.

materials needed:
large casserole dish or medium roasting pan, with lid.
knife, cutting board

 8-12 potatoes, sliced into 1/4" or thinner slices (i use red skinned medium ones, but this is your choice)
1 can ham, diced into 3/4" cubes
1 onion, sliced thinly into rings or strips
1-2 cups frozen or raw vegetables (a package of frozen spinach works, so does 2 cups of mixed vegetables)
1 can sliced mushrooms, drained
pam or oil
1 can condensed milk
1 can condensed mushroom soup
1 cup shredded cheese

preheat oven to 350 degrees F
spray/oil the inside of the pan lightly
layer the ingredients as follows:
1/4 of the potatoes
1/2 the onions and meat
1/4 of the potatoes
all the veggies
1/4 of the potatoes
the remaining onions and meat
the mushrooms
the remaining potatoes

in a seperate bowl, mix the condensed milk and soup mix. Pour this mix over the casserole layers. Sprinkle on the cheeze.
Bake covered for 45 minutes.
uncover, and bake for an additional 15 minutes, or until the casserole is cooked through and the cheese is melted.
let casserole sit for 5 minutes before serving.

Note: an easy way to test this casserole is to poke at one of the potatoes right in the middle on the top with a fork. if it is soft and cooked through, the casserole is likely done. You can also test it by poking a knife right into the center of the casserole. wait one minute, then pull the knife out. if the blade is VERY hot, the casserole is cooked.

Serves: 3-6 (or an average family of four with young children)

i plan on posting a picture after the next time i make this.

in other news, we're currently preparing to visit a local school as 'the Vikings'
wait, what?

hubby the viking 

myself, my husband, our kids, plus a smattering of other family members and friends all do Living History. We recreate the Viking era and use our hobby to educate others.
So what do we do?
Well, at our biggest events, we set up era (that is, viking) tents, work on skills and crafts of the day, and put on combat demonstrations using live steel and even archery!
(please note that we have extensive safety precautions, including blunted weapons and relatively extensive training)

Our next event will be very small, and is just going  to be family members. we're going into a grade school to educate some grade 5's on the Life and Times of the average Viking.
it should be lots of fun!

1 comment:

  1. That is awesome. You should come to my school and educate the kids about vikings. That would be so cool. :P