Supper A La King with Indian Summer Rice

Looking in the refrigerator and seeing I needed to use up some cooked chicken I  found this recipe. It uses the microwave and slow cooker.

Supper A La King

• 2 tablespoons butter
• 1/2 cup diced green pepper
• 1/3 cup chopped onion
• 1 can Campbell's condensed cream of chicken soup
• 3/4 cup milk
• 2 cups cubed cooked chicken
• 3/4 cup shredded cheese. * I used 3 cheese cheddar*
• 1/4 cup diced pimento
• 1/8 tsp pepper

 In a 2 qt microwave safe casserole, combine butter , green pepper and onion. Cover with lid and microwave on HIGH 2 minutes. Stir in soup and milk; blend well. Stir in Chicken, cheese, pimento and pepper. Cover with lid; microwave on HIGH 7 minutes or until heated through, stirring occasionally. Serve over steamed shredded zucchini, cooked noodles, potatoes or rice. 

Indian Summer Rice

• 1 cup onion, chopped
• 1 cup celery chopped
• 1 cup butter
•  2 *10 oz *pkg frozen chopped spinach, thawed and drained
• 2 can cream of mushroom soup
• 3 cups instant rice, Uncooked
• 16 oz jar pasteurized process cheese sauce
• 8 oz can sliced mushrooms, drained
• 1/2 cup warm water

 Saute onion and celery in butter until tender, Transfer to a bowl and stir in remaining  ingredients. Mix well. Spoon into a slow cooker, Cover and cook on high for 30 minutes. Reduce heat to low setting and cook for an additional 2 hours. Serves 8 to 10


I cut the recipe in half and cooked it in my oven for half hour as I didn't want that much.  I also left out the sliced mushrooms as my mother in law does not like them and I knew she wouldn't eat it if she saw mushrooms , Soup is okay . but not seeing them  is the key *lol*
 I also thought it would taste better with maybe more spices. Like Crushed red pepper. *lol* as you know we like it spicy. I also mixed it all together and it tasted much better then separate.   Enjoy.

Mexi Shells Lasanga style * low Fat*

Hello there... It was a bright sunny but cold Sunday morning when I decided to try  Mexi Shells. I THOUGHT I had shells but no such luck. Finding Lasagna noodles I decided to use them instead.

• 18 uncooked jumbo pasta shells.. * I used lasagna noodles*
• 32 oz of no salt added tomato sauce
• 2 tablespoons all purpose flour
• 1 teaspoon chili powder
• 2 teaspoons ground cumin
• 1 lb extra lean ground beef
• 1 small onion chopped
• 1 teaspoon ground cumin
• 1 tablespoon chopped fresh cilantro
• 1 can ( 4.5 oz) chopped green chilies drained
• 1 can ( 15 or 16 oz ) chili with beans, undrained
• 1 cup shredded part-skim mozzarella * I used 3 cheese cheddar*

Heat oven to 350. Cook pasta as directed on package.  Meanwhile in a medium bowl, mix tomato sauce, flour, chili powder and 2 teaspoons of cumin. Set aside.
In a 2 qt saucepan cook beef and onion til no longer pink. Drain, Stir in 1 teaspoon cumin, the cilantro, green chilies and chili beans.

Drain pasta. In a ungreased 13 x 9 inch glass baking dish, spread 1 cup of the tomato sauce mixture. Spoon about 1 1/2 tablespoons of beef mixture into each shell.  Place filled side up on sauce in dish. Pour the rest of the sauce mixture over shells. Sprinkle with cheese. Cover with foil and bake 30 minutes. Uncover and let stand 10 stand before serving.
Now seeing I did not have shells I layered it like lasagna. It was very good. I think if you did not want to make it low fat, I would make some corn bread to have along side it. And I would top it with ricotta cheese.

old Fashion Chicken and dumplings with chicken ready on the side

Hello there... it was a beautiful snowy day today and I had two roaster chickens in the refrigerator with four of my grand kids here for the day. Needed to make it simple or something thrown together at the end of the day.  I have never tried to make dumplings, it is not as hard as it seems.

Old Fashion chicken and Dumplings

• 1 ( 3 to 3 1/2 pound) chicken
• 2 qts water
• 2 stalks celery, cut into pieces
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/4 cup butter. softened

Place the chicken in a Dutch oven; add water and celery. Bring to a boil and reduce heat, simmer 1 hour or until chicken is tender.
Remove chicken from broth and cool. Discard celery. Bone chicken and cut into bite size pieces; set aside chicken and 3/4 cup broth. Leave remaining broth in pan.
Combine flour, baking powder and cut in butter until mixture is crumbly. Add 3/4 cup of broth, stirring with fork until dry ingredients are moistened. Turn dough out onto a well-floured surface and knead lightly. Pat dough into a 1/4 inch thickness.  Pinch off 1 1/2 inch pieces and drop into boiling broth. Stirring gently after each addition. Reduce heat to med-low and cook 8 to 10 minutes. Stirring occasionally.  OHHHH it was sooo good.. Like I said.. never tried to make it.. but it was not that bad.

I then decided there was so many different recipes for chicken that was cooked so I found this recipe.

Chicken - at - the - Ready

• 1 large whole chicken, skinned
• 1 cup water

place chicken in a greased crock pot. Add water. Cover and cook on low for 6 to 8 hours. Remove meat from bones. Pack cooked chicken in vacuum seal bags. Store in freezer until needed. I think you could put this on late at night so that it can be done when you get up in the morning. Now I can put it away and use it when needed.

 

Glazed corn beef and cabbage with Apple and Cabbage Slaw

Had some leftover corn beef and cabbage so here is what I found to try .. The cookbook I used does not have a cover but the back page says...  Favorites from Home Economics Teachers Holiday 1970.

• 3 lb corn beef brisket
• 4 small potatoes, diced
• 1 2lb head of cabbage
• 1/4 cup dark brown sugar
• spicy mustard

Wash beef in cold water, place in large pot. Cover with water: simmer for about 3 hours or until tender. Remove beef from broth. Add potatoes and cabbage. Cook until tender or about 15 minutes. Combine brown sugar, 3 tablespoons of mustard and enough broth to make a thick paste. Spread over beef. Bake at 400 degrees for about 15 minutes or until bubbling.  Serve with potatoes and cabbage.

The chopped apple adds fruity sweetness, crunch and color to the tangy cabbage.

• 6 cups shredded cabbage
• 3 med red apples chopped
• 1 can * 5 ounces* of evaporated milk
• 1/4 cup lemon juice
• 2 tbs sugar
• 2 tsp grated onion
• 1 tsp celery seed
• dash of pepper

In a large bowl,toss the cabbage and apples. In a small bowl, combine the remaining  ingredients. Pour over cabbage mixture and toss to coat. Refrigerate until serving.

I LOVED the taste of the slaw and corn beef together. There was just enough tang to offset the heavier ,fatty corn beef.  yummy!

Spinach Beef Macaroni Bake

This is a hearty casserole that doubles easy for potluck suppers. It isnt as heavy as some recipes due to no heavy cheeses.

• 2 cups uncooked macaroni
• 1 lb ground beef
• 1 large onion chopped
•  1 large carrot diced
• 1 celery rib chopped
• 1 can * 28 oz* Italian diced tomatoes undrained
• 1/2 tsp garlic powder
• 1/2 tsp oregano
• 1 tsp pepper
• 1  10 oz package of spinach, thawed and squeezed dry
• 1/2 cup grated Parmesan cheese.

Cook Macaroni according to package directions.
In a large kettle, cook the beef, onion, carrots, and celery over hed heat until meat is no longer pink. Drain. Add the tomatoes and spices.  Bring to a boil and lower heat to a simmer. Cover and simmer for 25 minutes til veggies are tender. Drain Macaroni and add Macaroni and spinach to beef mixture.  Stir and pour into a 1 1/2 qt baking dish. Sprinkle with Parmesan cheese. Bake Uncovered at 350 for 25 - 30 minutes or until  heated through..

It was very good. I also added some crushed hot pepper flakes. I bet it would taste really good with maybe some corn added.

Corn Beef and Cabbage

I have had Corn Beef and Cabbage every St Patricks Day except for one year. It was eight years ago when my dear mother passed away. I always said it was a fitting day as she was Irish and her favorite color was green.  There are many ways to fix this yummy meal, crock pot, stove top or oven. I like to take mine and put it in the crock pot with about 2 cups of water. Cook it on low for HOURS and HOURS!!!! Then about 2 hours before supper I had quartered potatoes and baby carrots. 20 minutes or so before ready to eat.. I add the cabbage wedges... how much you ask? As much as I can stuff in the pot! There never is enough cabbage for this family. 

Now I didn't get it made or Patty's day but I made it for leftovers tonight. Rainbow cake.

Take a white cake mix and make it as you would but after it is mixed up, put equal amounts in 6 bowls. 
In the first bowl

• purple * 9 red and 6 blue drops of food coloring*
• Blue * 12 drops blue*
• Green * 12 drops green*
• Yellow *  12 drops*
• Orange * 12 yellow and 4 red drops*
• Red * 18 red drops*

starting with the purple and work your way down. ... fill the pan with layers of colors.*
If you make it as cupcakes it will have a more defined rainbow *
Bake as Directed. You can serve with a dap of whipped-cream as a cloud!

Potato Crust Quiche

I tried a Quiche tonight. What is not to love with having potato's, onions, eggs, ham and Broccoli in a dish?


Crust

• 4 cups coarsely shredded potatoes
• 1/2 cup diced onion
• 1 egg beaten
• 1 cup flour
• salt

Filling

• 1 1/2 cups shredded cheese, divided
• 1/2 cup onion chopped
• 1 1/2 cup cooked ham diced
• 1 1/2 cups broccoli florets
• 3 eggs beaten
• 1 cup cream
• paprika

Combine crust ingredients and press into a well greased 10 inch deep dish pie plate. * I used a spring pan*
Bake at 400 for 20 minutes. Remove crust from oven and reduce heat to 350. Add 1 cup cheese, onion, ham and broccoli to crust. Mix eggs, cream, salt and pour over all.  Sprinkle with paprika and bake for 35-40 minutes or until set. Remove from the oven and top with remaining cheese. Let stand 5 minutes before serving.

It was very good. I would add maybe some hot sauce to the egg mixture next time and use less potatoes for the crust as it was alittle to thick.

Ham with Au Gratin Cabbage and Creamy Potato Casserole

With St Patty's day right around the corner there was a great deal on cabbage.. and with leftover ham.. it seemed like a great Idea!  I love cabbage.. I love carrots I love swiss cheese... so what could go wrong????     Here is the recipe...

• 2 cups  shredded Cabbage
• 1/2 cup grated carrot
• 1/4 cup chopped green onion
• 1 egg
• /2 cup milk
• 3 tbs shredded Swiss Cheese
• 1/4 tsp seasoning salt
•  1 tbs minced parsley
• 1 tbs shredded Parmesan cheese

In a skillet coated with nonstick cooking spray, saute the cabbage, carrots, onions until crisp-tender. Transfer to a greased shallow 1 qt baking dish. In a bowl, combine the egg, milk, Swiss cheese and seasoning salt. Pour over the vegetables. Sprinkle with parsley and Parmesan Cheese. Bake uncovered at  for 30 minutes or until a knife inserted near the center comes out clean.  SOUNDS wonderful.. sounds good... LOOKS great..... but tastes  YUCKY I say!!!! But hey... dont just take my word for it...  I think it needs more of something... something to give it a kick. or maybe cheddar cheese? Not sure....  

Next is Creamy Potato casserole.. what could go wrong... well lets see...

• 1 1/2 cups hot mashed potatoes
• 1/2 cup sour cream
• 2 tbs milk
• 1/8 tsp garlic powder
• 3/4 cup french-fried onions
• 1/2 cup shredded cheddar cheese

In a bowl, combine potatoes, sour cream, milk and garlic powder, mix well. Spoon half into a greased 1 qt baking dish. Layer with half of the onions and cheese. Repeat layers. Bake uncovered, at 350 fpr 30 minutes or until cheese is melted. 
Sounds simple.. but left say you only have reg onions.. so you fry them up alittle... and then oh you only have a dab of sour cream so let see.. daughter left plain  GREEK yogurt here so make up the rest with that...* sour cream plain yogurt same type of stuff*  well let me tell you..  I love mashed potatoes.. I love sour cream and yogurt that is flavored *l* but add PLAIN GREEK  yogurt and you have TART tasting Mash potatoes.. they should not make a little pucker in your face!   SO I have learned... there are some things you can't interchange! Hubby has not tried it yet.. Cant wait to see HIS face! *lol*

Ham with scalloped potatoes and carrots

I LOVE ham and scalloped potatoes and this recipe adds a veggie so its just two dishes!

Scalloped Potatoes and Carrots

• 2 1/2 pounds potatoes peeled and sliced. * I use red so I don't have to peel...call it lazy but I call it using all the vitamins and minerals in the peel*
• 5 med carrots, cut into 1/4 inch slices
• 1 1/2 cups sliced onions
• 2 cups boiling water
• CHEESE SAUCE
• 3 tbs butter
• 2 tbs flour
• 1/8 tsp pepper
• 1 1/2 cups milk
• 1 1/2 cups shredded cheddar cheese, divided

In a large dutch oven, combine potatoes, carrots, onions, and water. Bring to a boil. Reduce heat, cover and cook for 10 minutes.  Meanwhile in a saucepan, melt butter. Remove from heat and stir in flour and pepper until smooth. Gradually stir in  milk. Bring to a boil over med-high heat , stirring constantly. Cook and stir for 2 minutes. Stir in one cup cheese. Reduce hear and stir until cheese is melted.
Drain the vegetable, layer half in a greased 3qt baking dish. Top with half of the cheese sauce. Repeat layers. Sprinkle with remaining cheese. Cover and  bake at 375 for 20 minutes. Uncover and bake 10 minutes more or until potatoes are tender.

I doubled the cheese sauce and added crushed red pepper to the sauce. As for the ham.. sliced and put in a fry pan with some EVO and warm it up.
It was a hit with all and was told I could make it again *l*

Revamped Chicken with Broccoli Puff

Oh what a Lazy Sunday it was. I was going over my cookbooks getting ideas for the week and soon it was suppertime!  I took the leftover Tandoori Chicken and shredded it into a cast iron skillet with a tbs of Olive oil.  Cut up a onion and tossed it in. Warmed it and added a nice helping of Spicy BBQ sauce.

As it was simmering  and the flavors blending , I knew I had the leftover California-rice casserole and decided to make....          Broccoli Puff

• 10 oz of frozen broccoli * or if you want you can use corn*
• 1/2 cup Bisquick baking mix
• 1/2 cup Milk
• 1 egg
• 3/4 cup cheddar cheese

Heat oven to 325. Grease a casserole dish.
Cook broccoli or corn as directed. Drain. Beat baking mix, milk, egg until smooth. Stir in broccoli or corn and cheese. Pour into casserole dish. Bake until knife inserted halfway between center and edge comes out clean. Half hour or so.

there you have it.. Revamped chicken, leftover rice and the broccoli puff.. a filling dinner without alot of hassle! And it tasted wonderful!

Tandoori Chicken with California-Rice Casserole

I thought I would shake some things up and try to make a Indian meal.  I knew it would not be sweet as my other half has said things tasted too sweet lately.  That brings me to

Tandoori Chicken.

• spicy yogurt marinade * recipe below*
• 4 boneless skinless chicken breast halves

Make the spicy yogurt marinade. Place chicken in resealable food storage bag. Pour marinade over chicken and make sure it is all covered front and back with marinade. Seal bag and refrigerate a couple hours.
Cook chicken and marinade in a 12 inch skillet over med-high heat 15 to 20 minutes, turning once.

Spicy Marinade

• 1/2 cup plain yogurt. * I used plain Greek yogurt. It has a bite to it.*
• 1 tbs lemon juice
• 2 teaspoons grated gingerroot
• 1/2 teaspoon paprika
• 1/2 teaspoon ground coriander
• 1/4 tsp ground red pepper
• 1/8 tsp ground cloves

Mix all together.

I thought it was very good. It had a nice little kick to it. It was very juicy.  I asked Hubby what he thought.. He said it was good.. but he wouldn't order it for his birthday dinner *lol* 

California-Rice Casserole

• 1/4 cup butter
• 1 onion chopped
• 1 green bell pepper chopped
• 1 red bell pepper chopped
• 4 cups cooked instant rice * I used long grain brown rice*
• 16 oz sour cream
• 1 cup small curd cottage cheese, drained
• 1 7 oz can chopped green chilies
• 8 oz of shredded sharp cheddar cheese

Preheat oven to 350. In large saucepan with butter, saute onion and bell peppers until golden, but not brown. Stir in rice, sour cream, and cottage cheese.
Place half of rice mixture in  greased 9 x 13 inch baking dish. Spread green chilies and half of cheese over rice mixture. Spoon remaining rice mixture on casserole and top with remaining cheese.

Bake uncovered for 30 minutes or until hot and bubbly.

I LOVED IT..... I would make it again. 

Mom's Oil & Vinegar Potato Salad

I LOVED this!!!!!!!!!!!  It was so good....

• red potatoes * small 6*
• 1 red bell pepper, seeded and chopped
• 1/2 med onion, chopped
• 1/4 cup chopped parsley
• 4 tbsp red wine vinegar
• 1/3 cup extra-virgin olive oil
• ground pepper

Put potatoes in a pot, cover with water, replace lid and bring to a boil over med-high heat.  Cook until tender. Remove from heat, drain, and cold shock them until just cool enough to handle. Coarsely chop and return to warm pot. Add bell pepper, onion, parsley and vinegar to the pot and toss until potatoes absorb the vinegar. Add oil and stir until the potatoes mash up a bit and salad has a spoonable conisitency. Season with pepper .

I will be sure and make this again.. It is wonderful way to make it more healthy when you dont had mayo or salad dressing. The tang of the vinegar gives it a nice bite. I also added alittle ground red pepper. MORE spice! 

20 minute Bean Chili

I love making chili, it is so easy and filling. And good for you.

• 1 cup chopped onions
• 2 cloves garlic
• 1 tbsp oil
• 1 pound of ground beef * or turkey*
• 1 cup chicken broth
• 1 14 1/2 oz can stewed tomato's
• 1/3 cup Dijon Mustard
• 2 tbsp chili powder
•  1/2 tsp ground red pepper
• 1 can of kidney beans , drained and rinsed
• 1 can corn, drained
• shredded cheddar cheese
• tortilla chips

Saute the onions and garlic in oil over med high heat til tender. Add burger and cook until done., stirring occasionally to break up meat. Drain. Stir in chicken broth, tomotoes, mustard, chili powder. Heat to a boil. Reduce heat and simmer for 10 minutes. Stir in beans and corn. Cook for 5 minutes . Top with tortilla chips, shredded cheese.

IT was soooo good.. Had nothing left for lunch the next day!

Island Sausage Pie with Pineapple Cabbage Saute

I had a head of purple cabbage.. and some sausage that I didn't use for breakfast so the menu went from there...

Island Pie

• 1 pound ground sausage
• 1 tbsp butter
• 1/2 cup chopped onion
• 3/4 cup milk
• 3 oz of cream cheese
• 3 eggs
• 1 cup shredded cheddar cheese
• 1 tsp Worcestershire sauce
• one 9 inch deep dish pie crust, partially baked and cooled
• 4 potato's diced

Preheat oven to  375. In a heavy skillet over med heat, crumble the sausage with a fork. Saut'e the sausage until completely cooked. Drain off the fat, and remove the sausage and set aside. Melt the butter in another skillet over medium heat. Saute the onions and the potatoes til tender. Add the milk and heat til steam rises but do not boil. Cut the cream cheese into small pieces and add it to the onion mixture. Remove the pan from the heat. In a large bowl beat the eggs, and then add the cheddar cheese, and onion mixture, the Worcestershire sauce. Mix thoroughly and pour this into the pie crust. Top with cooked sausage and bake for 20 minutes or until set.

Pineapple cabbage saute

• 1 8oz can of crushed pineapple
• 6cups of thinly sliced cabbage
• 1 tbs olive oil
• 2 tbsp honey mustard dressing



Drain pineapple, reserving 1 Tbsp juice and set aside. In a large skillet, saute cabbage in oil for 5-8 minutes or until crisp tender. Add the salad dressing, and reserved pineapple and juice. Cook for 1 minute or until heated through.

If you don't have honey mustard dressing you can make your own its really easy..

• 1/4 cup mayo
• 1 tbsp honey
• 1 tbsp mustard

Green cabbage would look nicer after awhile as the purple colors the pineapple after setting.

 It was VERY good...

Chops, Mac and cheese with Asparagus Polonaise

I took the leftover chops from Skipper Zipps and I had some leftover noodles from my granddaughter Dixie's * grandma I ONLY like NOODLES to eat* along with some very nice looking Asparagus that I got and made a quick easy meal.

Asparagus Polonaise

• 1/2 cup butter
• 1/2 cup crushed saltines
• 1/4 cup minced parsley
• 2 pounds fresh asparagus spears, trimmed cooked and drained
• 1 tbs lemon juice
• 1 hard cooked egg chopped

In a skillet, melt the butter. Add saltines; cook and stir until saltines are lightly browned. Stir in parsley. Arrange asparagus on serving platter. Sprinkle with lemon juice and egg. Top with saltine mixture.

Skipper Zipp's Chops and Chips

In honor of Dr Suess's birthday I got out my Green Eggs and Ham cookbook...

If you like to eat potato chips and chew pork chops on clipper ships, I suggest that you chew a few chips and a chop at Skipper Zipp's Clipper Ship Chip Chop Shop.

Okay down to the business of cooking ...

• 4 center cut pork loin chops with bone
• 1 tsp salt
• 1/2 tsp pepper
• 4 large potatoes, cut lengthwise into  wedges
• 1 1/2 tbs extra-virgin olive oil
• 1/4 tsp paprika

Preheat the oven to 350.
Sprinkle half the salt and all the pepper on the chops and put them on a baking sheet. Set Aside
Put the potatoes on a baking sheet then sprinkle them with the olive oil and roll them around. Sprinkle them with the remaining 1/2 tsp salt and paprika
Put the potatoes in the oven and turn after a half hour

Put the chops in the oven when you turn the potatoes, Cook both until the chops are juicy and brown. 

YUMMY 

NOW for a birthday you have to have a cake and what is better then a CAT IN THE HAT TUB CAKE!

SO I got my baking book out again and made the Angel food cake... yummy...then

3/4 cup heavy whipping cream

1/4 cup sugar

3/4 cup strawberries

I beat the cream until it stood in soft peaks.  I added the sugar and beat until it stood in firm peaks

In a blender, I pured the strawberries leaving a few to garnish.

I folded the strawberries into the cream. I then spread it on the outside of the cake. I put the rest in the middle, filling it to the brim. Decorated the top with the extra berries.

Lets just say... it was a HUGE HIT!!!! My daughter even came down from her place and took some home...I think I found the perfect cake! well.. next time maybe some chocolate sauce too !

Wild Mushroom Beef Stew

I thought I would try a nice hearty stew and Mushrooms were on sale so this is what started it.

•  2 pounds of beef stew meat, cut into 1 inch cubes
• 2 tablespoons flour
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 can of beef broth
• 1 teaspoon of Worcestershire sauce
• 3 cloves garlic minced
• 1 tsp paprika
• 4 shitake mushrooms, sliced
• 2 med carrots, sliced * I used baby carrots*
• 2 med potatoes, diced
• 1 small onion chopped
• 1 rib celery, sliced

I put the beef in the crock pot and mixed the flour, salt and pepper together. I sprinkled it over the meat and stir to coat each piece of meat. Add added the remaining ingredients and stirred will to mix.
Covered and cooked on low for 6 hours. Stir stew before serving.

You can double the amount for a 5, 6 or 7 qt crockpot. That is what I did. It was wonderful! Thick and the flavor was out of this world.   You could use any other mushroom.

spicy shepards Pie

To save time you can cook the beef, vegetables and onion together then freeze. On hectic days you can pull the meat mixture out and thaw to use.

4 1/2 cups of hot mashed potatoes.. Or you can make it with a 6.6 oz instant mashed potatoes box.
1 lb of ground beef
1 med onion chopped
1 can 14 1/2 oz  of dices tomatoes, undrained
1 can * 11 oz* of Mexican corn
1 envelope of taco seasoning
 1 1/2 teaspoon chili powder
1/4 teaspoon of garlic powder
1 cup of shredded cheddar cheese

 prepare the mashed potatoes. Meanwhile in a large skillet, cook beef, and onion until the meat is browned: drain. Add the tomatoes, corn , taco seasoning, chili powder, garlic powder. Bring to a boil, and cook stirring occasionally for 1-2 minutes. Transfer to a greased 2 1/2 qt baking dish. Top wit 1/4 cup cheese. Spread mashed potato over the top, sprinkle with remaining cheese. Bake uncovered at 350 for 12-15 minutes.

Very yummy... will make it again.