I’m hoping all of you had the happiest of happy Easter’s today. Filled with great worship, those you love, chocolate bunnies… or at least a killer meal.
Because it just wouldn’t be Easter without a feast.
This last week I realized that I wouldn’t be traveling home to see family and loved ones and decided to plan an Easter celebration lunch with my new friends. Luckily Knife Girl hosted (as my apartment gets a wee bit tiny for a 10 person meal) and everyone brought a dish to share.
I was pretty torn between attempting some sort of Quiche and cheesy potato casserole.
So I made both.
And people, we can officially deem the fear of the kitchen long gone.
Because I had a wonderful time following the recipes and learning to make something new. In fact, I’d almost missed it!
First up… Cracker Barrel Hashbrown Casserole! Thanks to Pinterest I found the recipe on a site that attempts to mimic restaurant recipes. And I’ll tell you, the casserole is great… but I don’t really think it tastes like the cheesy hash browns of Cracker Barrel… Oh and whatever you do… don’t think that you’ll just double this because it doesn’t look like very much. Because this recipe fills a 9×13 pan TO THE BRIM.
1 2 lb. pkg. frozen Hash Browns
8 oz. Sour cream
1 can cream of chicken soup
1 stick butter
1/2 C. Chopped onion
2 C. grated Cheddar Cheese
Place potatoes in a greased 9×13 inch pan. Season with salt and pepper. Melt butter in the microwave. In a bowl add minced onions, sour cream, and cream of chicken soup, and melted butter. Mix these items together.
Pour soup mixture over potatoes; sprinkle with Cheddar Cheese. Bake at 350 degrees for 45 minutes, or until all is completely warm, and the cheese begins to melt. (Also: you can make this the night before and then reheat at 350 degrees for 15 minutes!)
1 homemade or store-bought single-crust pie dough (homemade? silly cute people. store-bought all the way.)
1 tablespoon(s) unsalted butter
2 cup(s) crumbled cooked spicy Italian sausage (I mean… I used pork sausage. Is that not the same?)
6 large eggs
3/4 cup(s) heavy cream
3/4 pound(s) russet potato, cubed and steamed until tender
1 cup(s) (4 ounces) finely grated Parmesan (I went all out and got the REAL kind, that I shredded myself. So great.)
Preheat oven to 375 degrees F. Lightly flour a rolling-pin and work surface and roll out dough to a 12-inch round. (Again, cute.) Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.
Meanwhile, in a large skillet, melt butter over medium-high. Add sausage, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add sausage, potato, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Whisk to combine, pour into crust, and bake until center of Quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.
Same as the casserole. Made this last night. Put it in the fridge and then reheated it at 350 degrees for 15 minutes after church.
Both dishes got rave reviews. And this Quiche thing. This is happening way more often. It takes maybe 15 minutes of prep time. 40ish minutes of bake time (while you’re doing other things around the house). And then you can eat immediately or keep it for later. How handy!
Oh and what do you know, I happen to have enough ingredients for a round two. Looks like I might be re-making this dish sooner than expected!
May all of your weeks be filled with happiness!
And remember: He is risen indeed!