By Ginna Parsons/NEMS Daily Journal
One Sunday a couple of weeks ago I was grocery shopping after church and I ran into fellow parishioner Anne Radojcsics. Anne and I call one another “Parsons” because she was a Parsons and my maiden name, which I didn’t change when I married, is Parsons.
Anne was on the boxed potato aisle trying to remember the ingredients for a potato casserole she had made and served with great success. She finally gave up and said she’d have to dig the recipe out at home. I asked her to send it to me when she found it, which she did.
Last week, we had a potluck luncheon at the Journal and I was under the weather with a cold. I knew I needed to send a dish, but I really didn’t feel like spending a whole lot of time in the kitchen.
That’s when I remembered Anne’s recipe.
It takes about two minutes to put this casserole together and then the whole house smells good while it’s baking. I made a small one for us to have for supper on Wednesday and a larger one to send with Charlie on Thursday for the luncheon.
I have to tell you that my son, Patrick, is not a fan of potatoes, unless we’re talking about french fries or tater tots. Historically, he has turned up his nose at mashed, baked, boiled potatoes and scalloped potatoes. He usually eats one bite and pushes the rest around his plate.
But he loved these last-minute spuds and even asked for seconds. Charlie also reported that the potato casserole went quickly at the potluck.
So if you find yourself the day before Thanksgiving needing a quick recipe for a side dish to put on your holiday table, give this one a try. I used the Kroger brand boxed potatoes, which were about 5 ounces each. The name brand potatoes were about an ounce smaller, so if you use those, you might want to reduce the amount of liquid.
1 box sour cream and chive potatoes
1 box scalloped potatoes
41⁄2 cups boiling water
1⁄2 stick butter
11⁄3 cups milk
1 cup shredded Cheddar cheese
Pour potatoes in a 3-quart casserole. Add boiling water and seasoning packets from each box. Stir to combine. Add butter and milk. Bake at 400 degrees for 45 to 50 minutes. In last 5 minutes of baking, sprinkle with shredded cheese.
Ginna Parsons is the Daily Journal’s food/home/garden editor.