Thursday, April 12, 2012

What's Cooking?

*NOTE a violent and graphic account follows and it's not for the P.E.T.P. (People for the Ethical Treatment of Potatoes) or the squeamish or the person who is under the illusion that I have no dark side (I would hate to burst your bubble.)

Tater Tot, well, um...more like Hashbrown Casserole is what's cooking..

I had some potatoes that were looking at me all shifty-like with their protruding eyes and instead of enduring one more day of getting the stink eye from those dern tubers, I decided to deal with them.

After I plucked out their eyes and shaved them bald, I shredded them in the food processor and plunged them into cold water to shock them - cackling all the while "I'll get you my little pretty and that little spud too!"

...I knew I shouldn't have watched The Wizard of Oz before bedtime...

Moving on...

Next, I stir fried them up and left them for dead, er, um...put them aside.

Later I made up some sort of casserole-esque concoction and topped them with de-grated (see what I did there - so punny) tatties.  Threw it in the oven, and voila! - a supposedtatertotturnedhashbrown casserole.

If you want to take a stab at this morbid recipe here are the stats:

Tater Tot Turned Hashbrown Casserole

Some sort of oil or fat (if using venison)
1lb. Ground Venison (or you could use beef)
3 large Potatoes, grated, and fried up hashbrown style (or you could use frozen hashbrowns or tater tots)
2 Carrots, sliced
2 Ribs of Celery, sliced
Onion, diced
1 Clove of Garlic, minced
1 can Cream of Mushroom Soup
1/2 can Water (to slosh out the rest of the soup)

Put a little olive oil, bacon grease, whatever your pleasure, in a pan and heat it up. 
Throw in the venison, carrots, celery, onions, and garlic and cook until meat is almost cooked through.  At that point, pour the soup and water into the pan and give the whole mixture a good stir.  Turn off the heat and put your casserole in an 8x8 or 9x9 baking dish. 
Top with the hashbrowns (or tater tots) and cook at 350F for 15 minutes or until everything is bubbly.  You may need to put it under the broiler for a couple of minutes to brown the top.

Next time, I think I will double the recipe (for more leftovers) and throw in some frozen peas and or mushrooms. 

This is part of Full Plate Thursday and Feed Your Soul.

6 comments:

  1. Hubby loves Tater Tot Casserole, and I have crazy-eyed taters in my bin! I think I'll make up this dish and try to avoid members of P.E.T.P.

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    Replies
    1. Don't you just hate when those tatties start eyeballin' ya? :)

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  2. When the boys are lucky at the hunt we have venison. This looks like a great recipe! Hope you are having a wonderful Spring day and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete
    Replies
    1. It's always nice to be lucky on the hunt. :)

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  3. This looks delicious! I Would love to have you link up to my 2 carnivals today....http://www.aroundmyfamilytable.com/2012/04/feed-your-soul-5/ (anything food related) and http://everydaymomcakes.com/sugar-me-up-5/ (deserts only). Hope to see you around!

    ReplyDelete

Your turn! Let me know what perfectly practical comments you have.

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