Casseroles

Mexican Casserole ★★★★★ Casseroles MICHAEL SYMON'S HASHBROWNS ★★★★★ Breakfast prep 2 hrs ∙ cook 10 mins INGREDIENTS MICHAEL SYMON'S HASH BROWNS 4 large Russet Potatoes (scrubbed clean) Kosher Salt freshly ground Black Pepper 1/2 teaspoon Smoked Paprika 1 large Egg (beaten) 2 tablespoons Flour 1/4 cup Vegetable Oil (plus more for coating) DIRECTIONS Preheat oven to 350 F. Prick potatoes with a fork on all sides. Rub potatoes with vegetable oil until lightly coated and sprinkle generously with salt. Place potatoes on a baking sheet fitted with a wire rack. Bake for 45 minutes. Remove from oven an allow potatoes to cool. When there is no more steam coming off of the potatoes, place them in the refrigerator for at least 1 hour, or until they are completely cooled. After the potatoes have cooled, shred them onto a sheet tray using the largest hole on your box grater. You want to shred them lengthwise, producing long strands of shredded potato rather than short. After all the potatoes are shredded, you will have about 5 heaping cups - transfer them to a large mixing bowl. Add 2 teaspoons of kosher salt, some freshly cracked black pepper, the paprika and the beaten egg. Gently mix everything using a fork. You don’t want to overwork the potatoes or turn this mixture in to a gluey paste. Next add the flour and gently mix in. Shape into patties on a clean work surface, about 1/2-inch thick. You may freeze the patties at this point to use later. Heat a large sauté pan over medium heat. When the pan is hot add the vegetable oil. Place hash brown patties in a single layer with spacing around them. Pan fry for 1 minute per side or until golden brown then remove to a paper towel and season with kosher salt. Serve immediately. Sent from Paprika Recipe Manager MEXICAN CASSEROLE prep 10 mins ∙ cook 1 hr ∙ makes 8 servings ∙ difficulty Easy ∙ source My Collection INGREDIENTS 1 (10.75 oz) can condensed cream of mushroom soup 1 (10.75 oz) can condensed cream of chicken soup 1 (4 oz) can chopped green chile peppers, drained 1/4 cup milk 2/3 cup sour cream 8 (6 inch) flour tortillas (cut into 1-inch strips) 6 boneless chicken breast halves, cooked and cubed 2 cups shredded cheddar cheese DIRECTIONS 1. Preheat oven to 350° 2. In a medium bowl, combine the mushroom and chicken soups, chile peppers, milk and sour cream. Mix until well-blended. 3. Place a layer of tortilla strips in the bottom of a lightly greased 9x13 inch baking dish. 4. Layer as follows: 1/2 of the soup mixture, 1/2 of the chicken, 1/2 of the shredded cheese. Repeat until ingredients are all used, ending with a layer of shredded cheese. 4. Bake in the preheated oven for 45 minutes covered, then remove cover and bake an additional 15 minutes. NOTES If looking for more of a kick, double the green chiles, and maybe add some Mexican seasoning and/or some hot or smoked paprika. Sent from Paprika Recipe Manager Pineapple Filling I got this recipe from Judy Wilson Ingredients 3/4 Cup Butter 1 Cup Sugar 4 Eggs 1 Large Can crushed pineapple, well drained -20 oz. 4 Slices Bread, cubed Directions Drain pineapple, pour juice over bread cubes Cream butter and sugar Add eggs Add pineapple Fold in bread cubes Grease 9"x13" pan Bake 1 hour @ 350 degrees