Creamed Peas and Potatoes

This was one of my favorite meals growing up but my grandma was the only one that could make just right. It's the ultimate comfort food; creamy and warm and it is the BEST with potatoes and peas straight from the garden. I can count on one hand how many I've made creamed peas and potatoes while I've been married simply because I could never get it like my grandma's. Recently, I've finally mastered it and my husband and children are now rolling in creamy bliss.

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• 1 stick of Butter
• 5 or 6 T. Flour
• 2-3 c. Potatoes, cubed and boiled
• Peas
• 1/2 gal. Milk
• Salt & Pepper to taste

In a large pot melt stick of butter on medium-high heat. Gradually add and stir in flour until thick (you are making a roux).  Stir in milk.  Add potatoes and peas. Generously salt and pepper to taste. Stir until until thick and creamy.

Potato Sausage Casserole

• 10 Red Potatoes (I used 6 small/medium Idaho potatoes)
• 1 small onion
• 1/4 t. Garlic Powder
• 1/2 t. Parsley
• Salt and Pepper to taste
• 1 pkg. Turkey Kielbasa Sausage
• 1 c. Shredded Cheddar Cheese

Dice potatoes and onion.  Put a small amount of oil in a large skillet. Brown potatoes, onions and add garlic, parsley, salt, and pepper.  Slice turkey sausage. Min in with potato mixture.  Place in a 9x13 casserole dish.  Cover top with cheese and place in 350 degree oven until cheese is completely melted.

New Peas and Potatoes

• 2 lbs. Potatoes, cubed
• 1 small onion, chopped
• 4 T. Butter
• 4 T. Flour
• 1 t. Salt
• 1/2 t. Pepper
• 2 1/2 c. milk, half-and-half, or a combination
• 1/2 c. of the water the potatoes are boiled in
• 4 c. shelled fresh peas or 2 10 oz. pkgs. frozen peas

In a medium-large sauce pan, cook potatoes in boiling salt water for 15-20 minutes or until tender.  Drain all but 1/2 c. of the water and set aside.  In the same saucepan, saute the onions in the butter.  blend in flour, salt, and pepper.  Stir in milk and remaining potato water and heat until sauce thickens, stirring constantly.  Add potatoes and peas and heat through.  {You can also add 8 slices partially fried crumbled bacon to the sauce as you heat it}

Cheddar, Potato, Bacon Soup

• 1/2 c. diced bacon
• 1/2 c. chopped sweet or yellow onion
• 1 c. reduced sodium chicken broth
• 2 c. 2% milk
• 1 large baking (russet) potato, peeled and cut into 1/4 inch cubes
• 1/4 t. salt
• 1/4 t. pepper
• 1 3/4 c. shredded cheddar cheese, divided

Cook bacon in a large saucepan over medium heat until crisp, stirring occasionally. Use a slotted spoon to transfer bacon to a paper towel; set aside.

Cook onion in drippings in same saucepan 4 minutes stirring occasionally.  Add broth, milk, potato, salt, and pepper; bring to a boil.  Reduce heat; cover and simmer 15 minutes or until potato is tender. Add half of the cooked bacon the last 5 minutes of the simmer time.

Turn off heat; add 1 1/2 c. cheese, stirring until melted. Ladle into bowls of your choice (we chose bread) and top with remaining bacon and cheese.

{No lie, this is probably my new favorite soup.  My husband isn't a soup fan but he lapped this stuff up. It is a quick fix soup recipe great for cold nights with the family!}

Loaded Baked Potato Casserole

Loaded Baked Potato Casserole

• 1 32 oz. bag frozen southern style hash brown potatoes, thawed
• 1 6oz. can french fried onions
• 1 c. frozen peas, thawed
• 1 c. shredded Cheddar cheese
• 4 slices bacon, cooked and crumbled
• 2 cans Cream of Celery Soup
• 1 c. mild

1. Stir the potatoes, 1 1/3 c. onions, peas, cheese and bacon in a 13x9x2 inch shallow baking dish.  Mix the soup and milk in a 1 qt. bowl and pour over the potato mixture. Cover the dish.

2. Bake at 350 degrees for 30 minutes or until hot.  Uncover the dish and stir the potato mixture.

3. Sprinkle with the remaining onions. Bake for 5 minutes more or until onions are golden brown.

This was a great easy casserole but there are some things I may do differently next time. Fewer onions and maybe cream of chicken or cream of mushroom soup instead of celery.  That's what I love about recipes. Try them once then do my own variations.  Enjoy!