Potato Casseroles

I love to cook. I am one of those cooks who often create her own recipe without even writing it down. This irritates people who would like a copy of one of my homemade recipes. Then I have to think the steps through. This is what I did when I wrote about my Homemade Chicken Noodle Soup on Squidoo. I gave away my secret ingredient. You can look me up there under sandyspider. My soup recipe was published in a recipe book, along with some other special cooks on Squidoo.

I am always trying to find ways to recreate a recipe that I find. I will say to myself, “I think this recipe would taste better with a teaspoon of cinnamon or oregano.” Or I will add something that most people don’t even think about, like my soup recipe.

If you get a chance to try any recipe that I write about, let me know what you think about it. Bon Appetite.

This recipe I haven't cooked in years. It is easy to make. Children and adults love it.

Ingredients:

1 lb. ground beef

1 (16 oz.) bag frozen tater tots

1/2 c. onion (diced)

1 can condense vegetable beef soup

1 can condense cream of mushroom soup

1 c. frozen green beans (french cut)

Directions:

In a large skillet, fry ground beef and onions until beef is brown; drain excess grease. Add the soup and do not add any water. Mix well. Then add the tater tots and green beans.

Bake in a 9 x 13 inch pan. You may line it with foil. Bake at 375 degrees, covered, for 1 hour. Take off casserole cover and bake another 15 minutes.

Note: a cup of cheddar cheese may be added to the top of the casserole for those additional 15 minutes.

Ingredients:

2 lbs. frozen hash browns

1 cup sour cream

1 can cream of chicken soup (condense)

1/2 c. to 3/4 chopped onions

1 tsp. salt

1/2 tsp. pepper

1/2 c. melted butter

Topping:

1/4 c. melted butter

2 c. crushed corn flakes

Mix all the ingredients except for the topping mixture. Spread into a greased 9 x 13 inch pan. Mix topping mixture and cover on top. Bake in 350 degree oven, covered with foil, for 1 hour. Bake uncovered for an additional 15 minutes.

The copyright to this article is owned by Sandy Mertens (sandyspider). Permission to republish this article in print or online must be granted by the author in writing. (You can, however, freely use the opening introduction and photo with a link to the article here on HubPages to read the remainder of the article.)