Mom's Spanish Rice

 

This dish is a favorite from my childhood. I have no idea where my mom got it or why it is even called Spanish rice, but she's been making it for forever and our family loves it. It is kind of a funny recipe and really isn't anything like the spanish rice you are probably used to, but give it a chance. When I married my husband he thought it was the strangest thing, but now he loves it. The bacon really makes this dish spectacular. We always ate it as a main dish instead of a side dish and always with a can of green beans, but for you skeptics out there you can serve it as a side dish. :)

Mom's Spanish Rice

recipe from mom

3 cups cooked white rice (I'll do a half white and brown sometimes)

6 slices of bacon cooked and crumbled (save a little bacon grease to cook onion)

1/2 onion diced

1 can tomato soup condensed

Shredded cheddar cheese

*Salt and pepper to taste (we always just seasoned our own portion to taste after it was cooked)

Cook rice. Cook bacon and leave some bacon grease in skillet or griddle, however you cook it. Cook the diced onions in the bacon grease until translucent. Mix the 3 cups cooked rice with the tomato soup. Throw in  the crumbled bacon and onions.  Mix together until combined. Spread into a casserole dish, fits nicely into the smaller than 9x13 size. Sprinkle cheddar cheese on top. Bake at 350 for 30 minutes until cheese is melted.

Cheesy Hash Brown Potatoes

You may know these potatoes by funeral potatoes, or au gratin potatoes (what we call them at my house), whatever you call them, I call them delicious! No Easter in my family is complete without a helping of these potatoes! My mom makes these with baked and cubed russet potatoes, but I love the simplicity of using hashbrowns. You can whip this up in no time flat! A real crowd pleaser for sure. We eat this as a main dish all the time.

Cheesy Hash Brown Potatoes

1 package (28 oz) frozen shredded hash browns
1 pint sour cream (about 2 cups)
2 cups medium or sharp cheddar
1 can cream of chicken soup
1/2-1 onion diced (just depends on how much you like, green onions would be yummy too)
2 T butter
Salt and pepper to taste
1-2 cups crushed cornflake crumbs

Melt butter in a skillet and cook onions until translucent. Set aside. Combine cream of chicken soup and sour cream in large bowl. Mix well. Add onions and cheese until combined. Add defrosted hashbrowns and stir until combined. Salt and pepper to taste. Pour into greased 9x13 casserole dish. Sprinkle cornflake crumbs on top! Bake at 350 for 45 minutes or until bubbly!

Her Aunt Carolyn's Famous Casserole

This is one of Becoming Betty's favorite dishes, so much that she even posted it twice on her own blog. It was definitely worthy of a two blog post. :) My husband LOVED this dish. I don't really get much from him besides "I like it" or "It's good". If I get a "I love this!" Then I know it is for sure a keeper. It is a hearty, warm, delicious meal!

Her Aunt' Carolyn's Famous Casserole

recipe from Becoming Betty

1 lb. ground beef

1 onion, chopped

1 can tomato soup

1 can tomato sauce (15 oz.)

1 can corn, drained

1 T. chili powder

1 tsp. salt

8 oz. pasta cooked *You can use uncooked pasta, just add a little bit of water to the mix. It turned out fine, and I used maybe a half a can or so of water. Just make sure all the noodles are submerged into the liquid before cooking, to prevent any uncooked edges.

Brown beef and onion. Drain the extra fat.  Add the rest of ingredients and mix well.  Pour into a casserole dish and sprinkle with shredded cheese. Bake at 350 for 40 minutes.

Hot Corn Dip

Chips and dip are probably one of my favorite things ever! I saw this on Our Best Bites and I knew I was going to love it. Love it I did! We have made this a couple times this month. We can't seem to get enough of it. I keep telling myself it is good for me too, I mean it IS corn dip, with just a little mayo and cheese. :) I know you are all going to love it too. So next time you have a little party, or just want to sit down in front of a t.v. with a yummy snack, try this! It is spicy, creamy and divine!

Start with roasting frozen or fresh corn in a little butter for about 5 minutes. Add salt and  pepper. It will turn a golden brown if using fresh corn. After 5 minutes, transfer corn to large bowl, I forgot that step my first time making it, so just disregard :)

Then add the onions and red pepper. (Or you can add the red peppers later if you are using roasted red peppers from a jar, which I highly recommend doing!) Once the onions are wilted add the garlic, jalapenos and green onions. Give them a couple a minutes.

Pour everything into a large bowl.

Add the mayo, cayenne and half of the cheeses.

Pour into a 8x8 baking dish and top with remaining cheese.

Cook for 12-15 minutes at 350 degrees. Then dig in!

Hot Corn Dip
Adapted from Our Best Bites and Emeril Lagasse   

2 tablespoons butter 
3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn, or frozen fresh corn) 
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup finely chopped yellow onions
1 roasted bell pepper from a jar *or 1/2 cup finely chopped red bell pepper
1/4 cup chopped green onions (green and white parts)
1 jalapeno minced *or 1/2 small canned and diced jalapenos 
2 teaspoons minced garlic
1/2 cup mayonnaise
4 oz. monterey jack or cheddar, shredded *I used colby jack and loved it 
4 oz. sharp cheddar, shredded
1/4 teaspoon cayenne
Tortilla chips, for dipping

Preheat the oven to 350 degrees F. Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and black pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Transfer to a bowl.

Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn. 

Add 1/2 C mayo, cayenne pepper, half of the monterey jack and half of the cheddar and mix well. Pour into an 8-inch square baking dish, or something equivilant and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 12-15 minutes. Serve hot with tortilla chips or Fritos.


I see someone's little hands going in for a bite! :)