If you are a frugal cook, like I am, you have a "soup bag" that you keep in your freezer. A soup bag is a gallon zipper bag that you put leftover vegetables in from meals that you make for your family. When the bag gets full, then you use it to make soup. It is a great way to reuse leftovers you would normally just throw away.
Mashed potato pie is another way to use that bag of veggies. It is a delicious meal that is real comfort food on a chilly fall evening and quick to make because everything is already cooked. Just assemble and heat and you are good to go!
Mashed potato pie is another way to use that bag of veggies. It is a delicious meal that is real comfort food on a chilly fall evening and quick to make because everything is already cooked. Just assemble and heat and you are good to go!
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Ingredients:
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Directions:
Preheat oven to 375 degrees
Puree the cottage cheese in a food processor or blender
Put the mashed potatoes, cottage cheese puree, eggs, sour cream, seasoned salt and garlic powder in a mixing bowl
Beat with an electric mixer on medium until smooth
Add onion, pepper and meat, and stir in by hand
Pour the mixture into a greased pie plate or glass dish and cover the top with shredded cheese
Bake for 15 to 20 minutes or until hot through and cheese is melted.
When I make this, I serve it with a tossed green salad with lots of crunchy croutons (usually made from leftover bread) and homemade French dressing. For French dressing recipe, see below. There is nothing like homemade!
Preheat oven to 375 degrees
Puree the cottage cheese in a food processor or blender
Put the mashed potatoes, cottage cheese puree, eggs, sour cream, seasoned salt and garlic powder in a mixing bowl
Beat with an electric mixer on medium until smooth
Add onion, pepper and meat, and stir in by hand
Pour the mixture into a greased pie plate or glass dish and cover the top with shredded cheese
Bake for 15 to 20 minutes or until hot through and cheese is melted.
When I make this, I serve it with a tossed green salad with lots of crunchy croutons (usually made from leftover bread) and homemade French dressing. For French dressing recipe, see below. There is nothing like homemade!
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I love homemade salad dressings. Not only do they have a more robust taste, but they are healthier and they do not contain any additives, coloring or preservatives. I know they are healthy! I also can tweak the recipe to my taste, which is always a plus. |
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Ingredients:
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Directions:
Mix all the ingredients in a carafe and shake well before using.
If you like your dressing thicker, you can add the puree of 1/3 peeled, seeded cucumber.
This dressing should last at least two weeks in a sealed container in your refrigerator.
Have a great weekend!
Jade :)
Mix all the ingredients in a carafe and shake well before using.
If you like your dressing thicker, you can add the puree of 1/3 peeled, seeded cucumber.
This dressing should last at least two weeks in a sealed container in your refrigerator.
Have a great weekend!
Jade :)
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