Test Kitchen Notes; I have made this using lower fat sour cream the flavor and texture was just not as good for best results use full-fat sour cream, do not add in any salt until the end of mixing, 1/2 cup frozen thawed peas are a great addition to add to this

TOPPINGS OPTION; instead of shredded cheddar cheese after baking… in a bowl combine 1/2 cup breadcrumbs with 1/4 cup freshly grated Parmesan cheese sprinkle on top of the casserole before baking then drizzle 2-3 tablespoons melted butter over the top, bake the same amount of time

Servings 4 large/6 small

Ingredients:

1 (8-ounce) container sour cream

1/4 cup melted butter

1 (10-3/4 ounce) can condensed cream of chicken soup, undiluted

1 teaspoon garlic powder (garlic lovers increase to 1-1/2 teaspoons)

1 teaspoon fresh ground black pepper

1 green onion, chopped (can use 1/4 cup chopped yellow onions)

1 celery rib, diced (optional I like to add it in for extra crunch)

1-1/2 cups chopped cooked chicken (can use turkey)

3 potatoes, cooked and cubed (about 2-1/2 pounds)

2 cups shredded cheddar cheese, divided (see note on heading for another option to top the casserole)

salt (optional and to taste)

Instructions:—————————————-

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking dish (or a casserole dish that will hold all ingredients).

In a large bowl whisk the sour cream with condensed soup, melted butter, garlic powder and black pepper until smooth and combined.

Gently mix in green onion, celery, chicken, potatoes and 1 cup shredded cheddar cheese.

Season with salt if desired.

Transfer to baking dish.

Bake uncovered for about 30 minutes.

Sprinkle the remaining 1 cup shredded cheddar cheese over the top and allow to melt.

I have also made this using condensed cream of mushroom soup which also works well, spicy bulk sausage meat also is good to use in place of the ground beef,  since I am a garlic lover I also add in 1 teaspoon garlic powder to the soup mixture, and sure go ahead add in some cayenne pepper when cooking the beef

for a stronger spinach flavor increase to two packages, the complete casserole may be prepared/assembled covered and refrigerated up to 24 hours in advance remove from refrigerator 30 minutes before baking

Servings 6-8

Ingredients:

1 pound ground beef

1 medium onion, chopped

3 garlic cloves, minced (garlic lovers can use more)

1 (4-ounce) can sliced mushrooms, drained

1 teaspoon dried oregano (rubbed between fingers to release the flavors)

1 teaspoon seasoned salt or white salt

1 (10-ounce) package frozen chopped spinach, thawed and hand-squeezed dry

1 (10-3/4 ounce) can condensed cream of celery soup, undiluted

1/3 cup light cream

1 cup sour cream

1/3 cup freshly grated Parmesan cheese

1 teaspoon fresh ground black pepper, or to taste

2 cups shredded mozzarella cheese, divided

Instructions:———————————————-

Grease a 2-quart baking dish.

In a large skillet cook the ground beef with onion and garlic over medium heat until meat is no longer pink.

Drain fat then add in mushrooms, oregano and seasoned salt; cook until the beef is lightly browned (this may take about 10-12 minutes).

Adding in the spinach the last few minutes of cooking time.

Stir in the condensed soup, light cream, sour cream, 1//3 cup Parmesan cheese and 1 teaspoon black pepper.

Mix in 1 cup shredded mozzarella cheese.

Transfer to baking dish.

Bake in a preheated 350 degree F oven to about 15-20 minutes or until heated through.

Sprinkle remaining 1 cup mozzarella cheese on top and allow to melt.

I have listed this to yield four servings but really I could eat the whole thing myself so you may want to double this they will be half gone by the time they make it to the table! need I say more?…just make this!

Notes from our test kitchen; low fat or fat free sour cream is not recommended,  it is important to saute the mushrooms until all their moisture is released and none remains in the skillet

Servings 4

Ingredients:

4 tablespoons butter (1/4 cup)

2 pound fresh white button mushrooms, coarsely sliced

3 garlic cloves, finely chopped (do not finely mince)

2/3 cup sour cream

2 tablespoons all-purpose flour

1/2 teaspoon salt, or to taste (I use seasoned salt)

fresh ground black pepper, to taste

2 tablespoons chopped fresh parsley

1 cup shredded Swiss cheese or shredded mozzarella cheese

Instructions:——————————————–

Set oven to 400 degrees F.

Butter a shallow baking dish.

In a skillet heat butter over medium-high heat.

Add in sliced mshrooms and cook stirring until softened and no moisture remains in the mushrooms and the skillet.

Add in garlic and cook for 2-3 minutes.

In a small bowl combine the sour cream with flour, salt and black pepper; add into the skillet stirring constantly over medium-high heat until just at a simmer.

Remove and transfer to baking dish.

Sprinkle the top with parsley and shredded Swiss cheese or mozzarella cheese.

Bake for about 10 minutes.

Really you won’t even know this is low-fat it’s creamy rich and filling with no added oil or butter so eat with gusto!

Amounts may be reduce to half to yield 4  if desired

Servings 8

Ingredients:

4 large potatoes, peeled and diced

1 medium onion, chopped

1 large celery rib, diced

1/2 teaspoon crushed red chili flakes, or to taste

1-1/2 teaspoons garlic powder (can use more)

1 teaspoon fresh ground black pepper

1-1/2 tablespoons chicken bouillon powder, or to taste

2 (14-ounce) cans fat-free chicken broth

6 tablespoons cornstarch

2 (12-ounce) cans fat-free evaporated milk, divided

2 cups reduced-fat shredded cheddar cheese

1 teaspoon fresh ground black pepper, or to taste

chopped green onion

Instructions:——————————————

In a large saucepan or Dutch oven combine the cubed potatoes with chopped onion, celery, chili flakes, garlic powder, black pepper 1-1/2 tablespoons bouillon powder and chicken broth; bring to a simmer over medium heat.

Reduce heat to low and simmer for about 20 minutes or until veggies are tender (at this point you may add in more chicken bouillon powder if desired).

Meanwhile in a small whisk cornstarch with 1/2 cup evaporated milk until smooth; stir into the simmering broth mixture mixing constantly.

Add in all remaining evaporated; bring back to a boil, then reduce heat to low and simmer for 10 minutes or until bubbly hot and thickened.

Remove from heat stir in the shredded cheddar cheese, then season with seasoned salt or white salt and more black pepper if desired.

Ladle into bowls then sprinkle chopped green onions over the top.

A tater salad I make to serve at large get togethers, socials and weddings, the original recipe actually serves triple this amount but I have reduced the servings to 50 you could even reduce further to yield 25… feel free to adjust amounts to taste, if you wanted to go the extra mile boil another 8 eggs slice in half or quarters and place them around the inside edge of the bowl sprinkle then them lightly with paprika

Plan ahead this must chill for at least 5 hours before serving, if you are placing the egg halves on top make certain to cover the bowl with plastic wrap or the eggs tend to dry

Servings 50

Ingredients:

15 pounds red potatoes, peeled cooked and cubed

7-8 hard-boiled eggs, peeled and chopped

1 small onion, chopped (or can use 1 bunch green onions, chopped)

1 (4-ounce) jar diced pimiento, drained (do not omit!…this is what makes this salad)

5 celery ribs, finely diced

3 cups mayonnaise

1 cup sour cream

2 teaspoon garlic powder

1 cup sweet pickle relish

3-4 tablespoons prepared yellow mustard

1-1/2 tablespoon seasoned salt (or to taste, can use white salt)

1 tablespoon white sugar

3 teaspoons fresh ground black pepper, or to taste

paprika

green bell pepper rings, optional

Instructions:

Place the potatoes in a large pot (or you may need to cook into two pots) cover with cold water and add in 1 tablespoons salt (per pot) to the water; bring to a boil and cook until just fork tender, drain and place into two large bowls a large bowls.

Cool the potatoes to room temperature then add in chopped eggs, onion, pimiento and celery, gently toss to combine.

In a large bowl combine the mayonnaise with sour cream, garlic powder, relish, mustard, seasoned salt, white sugar and black pepper; mix vigorously until well combined.

Pour the dressing mixture over the potato salad; toss gently to combine.

Cover and refrigerate for at least 5 hours.

Before serving dust lightly with paprika then arrange bell pepper rings decorativly on the top, if you are topping with egg halves then arrange with the bell pepper rings.