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Blue Cheese and Bacon Potato Casserole

25 Apr

Bad things happen when I don’t have food in the house. Since I’m single and no one else is relying on me for sustenance I can get away with a bare cupboard. Except that when the cupboard is bare I tend to skip meals. Or make a meal out of the 1/4 cup of pepitas that I was saving for my next batch of home made energy bars. Or a can of black olives. Or an avocado.

One such night I was lounging in front of the TV and realized I was starving. I was down to odds and ends in the pantry. Recalling that I had a petite sirloin left over from another meal, I googled “steak+cous cous+blue cheese” and discovered a recipe for steak with a mouthwatering marinade, a blue cheese/sour cream topping and a side dish of cous cous. I miraculously happened to have all the ingredients so I rushed into the kitchen. The results were fabulous and I went to bed a happy camper that night knowing that I had a thoroughly healthy dinner (as opposed to no dinner at all, or a pickle).

A few days later I was embroiled in emails flying back and forth with my brother as we planned the family Easter dinner at his house. When he told me he as cooking a beef roast (a rare thing in my family), I offered to make the marinade and he accepted. I also decided to morph the blue cheese/sour cream “dressing” into a blue cheese/sour cream potato casserole to which I added chopped bacon, just because I was in the mood. Everyone loved it!

Ingredients:

  • 1 bag frozen southern style hash brown cut potatoes
  • 1 tablespoon butter, margarine or olive oil
  • 1/4 to 1/2 cup chopped scallions (green and white parts)
  • 2 to 3 cloves minced garlic
  • 2 tablespoons flour
  • 2 cups low fat milk
  • 1/2 teaspoon rosemary
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper, preferrably white pepper
  • 4 ounces crumbled blue cheese
  • Parmesan cheese
  • Cooked bacon, crumbled (optional)

Directions:

  1. Preheat oven to 400 degrees. Spray and 8 or 9 inch baking dish with non-stick spray.
  2. Heat butter, margarine or oil in a skillet until hot but not smoking. Add onions and garlic. Saute over medium heat until soft (3 to 5 minutes).
  3. Sprinkle the flour over the onion mixture. Stir until the flour disappears.
  4. Slowly add the milk, stirring constantly, until well combined.
  5. Add the spices and cook, stirring constantly until the mixture thickens up the consistency of cream. Remove from heat.
  6. Add the blue cheese and the frozen potatoes and stir until well combined.
  7. Pour the mixture into the prepared casserole dish. Sprinkle with Parmesan cheese and bacon crumbles, if using.

Bake about 40 to 45 minutes until the poatoes are heated throughand the top turns golden brown.

Serves eight

Nutritional information – values per serving are approximate:

Inspiration: Weight Watchers Smart Choice Recipe Collection – 1995

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Posted by on April 25, 2011 in Uncategorized

 

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