Thursday, January 12, 2012

Cheesy Chili Hash Brown Bake

Cheesy Chili Hash Brown Bake Recipe

Photo from Southern Living

On Wednesday nights, I usually try to make easy, kid-pleasing food that I may not otherwise make.

One cherub gets home from school early.

The other gets home late.

One cherub goes to choir at 5:30.

One cherub doesn't go to church stuff until 6:30.

The Mr. is never here for dinner on Wednesdays . . .because it's Wednesday and there is no time to run home from church before having to be back AT church!

In the new 2011 Southern Living cookbook, this recipe caught my attention; thinking the cherubs would probably really like it.

So I made it.

I made some alterations, and will tweak it again, for our own personal tastes.

If you want the original recipe, you can search it at this web address:

Here's my adaptation to the recipe -- with some notes on what I'll do differently next time. 

Cheesy Chili Hash Brown Bake

1- 6 oz can tomato paste
1 empty tomato paste can filled with BBQ sauce
1- 15.5 oz can chili; I used Wolf Brand Turkey 95% fat free chili

1/2 onion, chopped (We thought more onion would be been better too).
1/2 (30 oz) package frozen country style hash browns
(We all thought it needed more potatoes; it was too "saucy" for us)
4 oz cheese, shredded (I used Monterrey Jack cheese)
Fried or poached egg(s)

Preheat oven to 425 degrees.

Stir tomato paste, BBQ sauce and chili together.

Spray a 9X13 pan with non-stick cooking spray.

Pour either 1/2 or more hash browns in pan.

Pour sauce over the hash browns.

Top with chopped onion and cheese.

Bake for 30 minutes or until it is heated thoroughly and cheese is bubbly and golden brown.

While the casserole is baking, cook your eggs; either fried, boiled or poached. (One of my cherubs wanted the egg boiled, and sliced on top of the casserole.).

Scoop a serving of the casserole onto a plate and top with an egg (and maybe a little salsa too!).

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