Southern Style Green Beans for a Crowd

The summer calls for a lot of potluck dishes, but cooking for a crowd can be expensive. Not only is this dish friendly on your wallet, it will feed 25-30 people.

It's not the healthiest, I'll agree with you. But it's one of those things while it's cooking, I can close my eyes and for only a moment I'm there with the family I miss so much. And everything in moderation.

1 Food Service can of Green Beans (usually around 101 ounces and I use blue lake)

3 cups water

3 teaspoons of chicken base (or 3 bullion cubes)

3 slices bacon, diced

2 tablespoons minced dried onion (of half an onion diced)

1 stick of butter

4 potatoes, peeled and cut into quarter sections (optional)

Salt & Pepper, to taste

Drain the green beans in a colander, rinse well. In a large dutch oven or stock pot, add beans with the rest of the ingredients making sure the potatoes are arranged on top. Add a little salt and pepper to the top of the potatoes, but be careful about adding the salt to the beans - the chicken base and bacon will provide a lot of flavor and it's easy to over-season. Bring to a boil, reduce to simmer for about 30-45 minutes. You can transfer to a crock pot on low to serve. While it's cooking, watch your water - depending on how it simmers, you might need to add a bit more water.

Or you can do what I do; fix it on Sunday, break down in dinner sized portions for your family. You can even freeze them.

I love to get a serving of green beans, and dice a few slices of tomato on top. Best thing ever! Of course, as a young girl green beans were from the farm to our table. I have such great memories of snapping beans (half runners!) by the bushel, having great talks with my grandmother. And while I know fresh is best, I don't want that to let you keep it from making this recipe.

Funeral Potatoes?

How did I not know the name of this recipe was Funeral Potatoes! From the time I can remember we called the dish Hashbrown Casserole. They are amazing! Uh, unlike funerals.

Hashbrown Casserole

2 lb package frozen hash brown potatoes, thawed (I use diced but shredded is good)
1 can cream of chicken soup
1 cup sour cream
1 stick butter or margarine, melted and cooled
1/2 cup milk
2 cups shredded cheddar cheese
2 tbsp dried minced onion
topping optional (and for some, here is where it gets authentic)*

Preheat oven to 350 degrees. Grease casserole dish (I use a nice 7x11)

In a large mixing bowl, combine soup, sour cream, cooled butter, milk, cheese and onion until creamy. Add thawed potatoes, mix gently until potatoes are coated. Pour into greased dish, bake until bubbly (about 45 minutes.)

*The topping is optional, and very controversial evidently. I usually top mine with just cheap old bread crumbs that I've sauteed lightly in butter. I put mine on the potatoes after they've baked for 45 minutes, then I return to the oven for 15 minutes. You can also use Ritz crackers, but they aren't always around. Authentically? You use crushed corn flakes. I've done it, but I tossed them with a little melted butter because they browned better.

These are the best potatoes in the world, I don't care what anyone says. If you take them to a pot luck, take the recipe. Everyone will want it.

Catt's Famous Hashbrown Casserole

Simply put, most requested recipe ever.


Catt's Hashbrown Casserole

2 pounds frozen hashbrowns, Southern Style (diced) thawed
1 can cream of chicken soup
1 cup sour cream
1 stick butter or margarine, melted
1/2 cup milk
2 cups shredded cheddar cheese
2 Tablespoons dried minced onions
1 sleeve Ritz crackers, crushed and tossed in melted butter

Preheat oven to 350. Grease a casserole dish. (I use a 7x11.)

In a large mixing bowl, combine soup, sour cream, melted butter, cheese and onions. Mix until creamy. Add potatoes, fold in until thoroughly coated. Pour into casserole dish and bake 30 minutes. Cover with crushed crackers, and continue baking for 30 minutes or until bubbly.

You can make this in a half size disposable steamtable pan, and take it to a pot luck. Make sure you take the recipe though, everyone will want it.

Catt's Authentic AuGratin Potatoes

Easiest recipe ever, and you'll swear there is cheese in here somewhere.

Catt's AuGratin Potatoes

2 lbs Yukon Gold Potatoes
2 cups Heavy Whipping Cream
1 teaspoon minced garlic clove (optional)
1/2 teaspoon white pepper
Salt to taste

Peel potatoes - slice very thin, or cut into small cubes. Rinse well.
Whisk together cream, garlic, white pepper and salt - add potatoes and stir, making sure each one is coated. Generously grease a casserole dish. Using a slotted spoon, lift potatoes out of cream into dish. Pour the cream over potatoes. Bake at 350 degrees for an hour, or until potatoes are fork tender. Serve steaming hot.