If today casseroles are no longer part of our dinner menu, they used to be more present on our table many years ago. Et oui ( well, yes), as a young bride and a young mother I tried to fix meals that were recommended by my friends and casseroles were often the suggestions i received. Some i loved and some I really did not… But all in all, they slowly disappeared from our menu because they were not really that healthy for us ( and me who slowly developed bad cholesterol), and my husband who never really was fond of them anyway( the picky eater that he is).
Well the reason why i am presenting this recipe today is because i was trying to think of quick easy recipe for a cooking class I did last week for busy moms like me and an old potato recipe came to me. You may have fixed this recipe 10 years ago. It was very popular then. It had shredded potato, a cream of mushroom, and sour cream.
I will tell you that I did not even thought to look for the recipe. I just thought to add whatever I thought would taste great so there it is;-)
Ingredients for about 15 large cupcakes size, or about 38 mini cupcakes:
- 1 bag of shredded potato thawed out
- 1 can of cream of onion ( from any brand)
- 1 cup of sour cream or even ricotta
- 1/2 cup of finely diced onion ( I used purple)
- 1/2 cup of green onion
- 2 cups of cheddar cheese ( one for the mixture and one for the topping)
- 1 tsp of salt
- 1/2 tsp of pepper
( I think adding 1 cup of bacon bits would be great to this recipe also;-)
- Turn the oven to 400.
- Place a large cupcake tray, or a mini cupcake tray onto a medium perforated sheet and set aside.
- PLace all the ingredients into a large bowl.
- Mix everything together.
- And fill the cupcakes to the top.
- Sprinkle some cheese over the top of each cupcake. Cook for 20-30 minutes.
- Easy and Yummy ( and hardly anything to clean since those molds are non-stick!!!
Bon Appetit and Happy Cooking!!!
Do you have teenage children? I do, I have two. And though I hate that they are grown already and soon ready to leave me, i do enjoy the fact that they are driving on their own. It has truly been a blessing having my daughter drive herself and her brother to school and run errands for me. And run errands, she does… every day. The other day i sent her to get some French green beans for a cooking class and in spite of finding some, she bought some regular green beans, not quite the same taste, or texture. I cooked them the same way I would have my French green beans, but i was not too too satisfied. Any way, we cooked them, we ate them and there were gone.
Because I had another bag in the fridge, i decided to fix a salad with them. Growing up in France, we often had green beans salad with fresh sliced onions. I never was fond of it, that is why I decided that i could use cooked onions instead. I also added maple syrup to my vinaigrette to sweeten the taste of the vinaigrette = Bingo;-) I loved, loved, loved it. I hope that you will give it a try.
Ingredients for 4-6:
- 1 bag of green beans ( about 16 oz.)
- 2 tbsp of Dijon Mustard ( or other strong mustard)
- 2 tbsp of champagne vinegar
- 2 tbsp of olive oil
- 1 tbsp of maple syrup ( good quality)
- 1/8 tsp of salt
- 1/16 tsp of pepper
- 1-2 tbsp of olive oil
- 1 small onion or 1/2 of a large onion to make 1/4 cup of caramelized onions.
- Drop 1-2 tbsp of olive oil into a large frying pan and heat it up until it is starting to sizzle. Add the chopped onion and saute it for a few minutes stirring constantly.
- Reduce the heat and continue cooking the onions until they are becoming an amber color. It will take at least 8-10 minutes. Sprinkle a bit of salt and pepper, stir and set aside to cool.
- Rinse the green beans, trim the ends and place them in the round mold. Place the octogonal silpat on the large round mold. Place the round mold on the microwave and cook it for 4 minutes.
- When the beans are cooked, let them cool. Cut them in 1/2 inch.
- In a large bowl, mix all the ingredients to make the dressing ( oil, olive oil, salt, pepper, maple, mustard). Add the cut beans and the caramelized onions and mix well.
You may add 1/4 cup of toasted pecans, 1/4 cup of gorgonzola cheese crumbled, and 1/4 cup of cranberries ( that you would have previously soaked in water for 2 minutes) for extra flavor and for variation.
Well, i have to say that this salad was a winner at my table, even my son and husband went for second. Yeah!!!! And I have enjoyed it so much myself that I have been eating it for dinner and lunch these past 2 days.
I know that i will be serving it for Thanksgiving, easy fast and still yummy;-) I hope that you will give it a try.
Bon Appetit and Happy Cooking!!!