Wednesday, September 11, 2013

Mushroom and Pesto Hashbrown Casserole {#QuickFixCasseroles}

Making a casserole for my family is something that warms my heart. It takes me back to being a kiddo and enjoying the many casseroles that my Grandma would make for the family. Oh, how I have tried to recreate them - but they never turn out the same! Instead, I come up with my own creations or find delicious recipes online to try and hope to be creating the same food-memories for my kids that were created for me. There is nothing wrong with comfort food, in fact I think they are part of what makes this world go round. :)

I am certainly not a Casserole Wizard, but I do have a few tips for using a casserole as an awesome dinner solution. First, most casseroles can be made ahead of time. Such as this Mushroom and Pesto Hashbrown Casserole - just cook it up to the point of being baked and then wrap and store in fridge until ready to cook. Second, a lot of casseroles call for ingredients that can also be purchased canned or frozen - meaning you won't have to run to the market for last minute, fresh, ingredients. Third, the oven is going to do most of the cooking - giving you time to do something, anything else. Fourth, one dish means less dishes - which means more time for your family! :)

But who really needs to be sold on how awesome casseroles are?!?

Mushroom & Pesto Hashbrown Casserole (PRINTABLE RECIPE)
{serves 6-8 as a side dish}
3 tablespoons Country Crock Original Spread
1lb mushrooms, sliced
1 26-ounce bag frozen hashbrowns
2 cups cheese, shredded (I used a blend of mozzarella and medium cheddar)
1 small onion, chopped
½ cup beef broth
1 cup milk
½ cup pesto
½ teaspoon salt
½ teaspoon pepper
1. Preheat oven to 425 degrees
2. In pan, over medium-high heat, melt 2 tablespoons Country Crock Original Spread. Add mushrooms and saute until juices have been released and avaporated. About 7-10 minutes. Remove from heat, drain any extra liquid and set aside.
3. Mix together the hasbrowns, cheese and onion.
4. In seperate bowl, mix together beef broth, milk, pesto, salt and pepper.
5. Combine two mixtures together until well incorporated.
6. In skillet, over medium-high heat, melt 1 tablespoon Country Crock Original Spread. Add hashbrown mixture and heat until cheeses are melted.
7. Pour mixture into a 9x13 casserole dish. Bake for 40 minutes or until top is bubbly and starting to turn golden brown. Let cool for 10-15 minutes and enjoy!

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.


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