Twice-Baked Mashers
- 1 small chopped onion
- 2 garlic cloves, minced
- 1 tbs. canola oil
- 4 cups mashed potatoes (fix ‘em up like you would for your family, milk and butter)
- 3 slices cooked and crumbled bacon
- 1 1/2cups shredded cheese (I use sharp white cheddar and regular ol’ cheddar mixed)
- salt and pepper to taste
- Preheat oven to 350 degrees.
- Saute chopped onion and minced garlic in canola oil until onions are tender and transluscent.
- In a bowl, combine prepared mashed potatoes, onion and garlic mixture, crumbled up bacon and 1 cup of cheese. Mix well and transfer to a greased 2 quart baking dish. Top with remainder 1/2 cup of cheese. (Seriously folks, use as much cheese as you want. Whatever turns you on…)
- Bake, uncovered for 20 minutes, or until cheese on top is melted and bubbling.
- Savor this sinfully delectable attempt at a vegetable side dish.
Southwestern Zucchini Casserole
- 4 cups shredded zucchini (shredded in the…food processor!!)
- 1 chopped onion (chopped in the…you got it…food processor!!)
- 1 diced red bell pepper (diced in the…okay, I’ll stop.)
- 2 eggs, beaten
- 1 (8.5 oz) pkg dry corn muffin mix
- 1/4 cup sour cream
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 cup shredded cheddar cheese
- 1 cup shredded monterey jack
- Preheat oven to 350 degrees; grease a 9×13 casserole dish.
- In a large bowl, mix together zucchini, onion, bell pepper, eggs, muffin mix, sour cream, salt and pepper. Stir in half of the cheese. Spread mixture into your prepared dish; top with remaining cheese.
- Bake in your preheated oven for 60 minutes. Enjoy!
Serves 8.
