This is Pumpkin, our food cat. She looks like giant cat to me here. She’s usually slinking around when there’s activity in the kitchen. For this shot, we had come back from the grocery store and were putting our things away. Here, she’s in D.’s pile of ingredients for some cheesy potatoes that he made. A quick and easy casserole, of sorts.
That’s one cooking difference between us… he likes to use prepared food when he cooks, and I prefer to start from scratch when I’m cooking. If I was making a potato casserole, I’d grab the bag of potatoes, scrub ’em down, and then start cubing. D. would grab the bag of Ore-Ida O’Brien (shown above), and start cooking. Just preferences. Here’s the ingredients for making D.’s Cheesy Creamy Potato Casserole:
- Ore-Ida O’Brien Frozen Cubed Potatoes (2 bags)
- Onion Powder
- Garlic Powder
- 2 Cans of Cream of Mushroom Soup
- Small Container of Sour Cream
- Shredded Cheddar Cheese (about 2 cups)
- Crunchy Onion Ring Thingys
Basically, stir the seasonings in with the frozen potatoes, to coat. Stir in the cream of mushroom soups and sour cream. Then stir in the cheddar cheese. Sometimes D. adds some cream cheese, but today we didn’t. Smooth into a lightly oiled baking pan and cook at 325 degrees or so, for 40 minutes, or til bubbly. Then add the crunchy onion ring thingys and cook for about 5 minutes more, til browned on top. It’s a quick and easy and yummy dish.