1. Cracker Barrel’s Hashbrown Casserole
2. Olive Garden Eggplant Parmigiana

2 lbs. frozen hashbrowns
1/2 cup melted butter
1 can cream of chicken soup
1 pt. sour cream
1/2 cup chopped onion
2 cups grated cheddar
1 tsp. salt
1/4 tsp. pepper
2 cups crushed cornflakes
1/4 cup melted butter
Defrost hashbrowns. Combine next 7 ingredients and mix with hashbrowns. Put all in a 3 qt. casserole. Saute cornflakes in butter and sprinkle on top.
Cover and baked at 350 for about 40 min.

Take 2 eggplants: peel, slice 1/4″ circles, moisten with milk, and coat lightly in flour. Quickly brown slices in hot oil, dusting each side generously with seasoned salt. When fork tender and golden brown transfer to a 9 X 13 X 2 pan. Cover loosely with foil and bake at 375 F. about 20 to 25 minutes or until tender.
Sauce: Combine 1 lb. jar meat-flavored Prego sauce, 1/4 cup grape jelly and 14 oz. can sliced-style stewed tomatoes that have been broken up with a fork. Heat on medium until hot, but do not boil.
Assemble: Spread 1/2 lb. shredded mozzarella cheese over eggplant, then add sauce. Top with 1/4 cup grated parmesan cheese and return to oven for 5-10 minutes to melt mozzarella. Serve immediately.

About admin

I would like to think of myself as a full time traveler. I have been retired since 2006 and in that time have traveled every winter for four to seven months. The months that I am “home”, are often also spent on the road, hiking or kayaking.
I hope to present a website that describes my travel along with my hiking and sea kayaking experiences.

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