My first "back to the kitchen and see how it goes" meal. I picked up a few strip steaks that had just been marked down while I was staggering through the store (modified to add that I was staggering through the store while I was still sick.) I'd heard the temperature was supposed to make it into the 60's yesterday and figured dh could throw the steaks on the grill and give me one less thing to have to do. Of course, I missed the part about it being 60 degrees and pouring rain. (About 4 inches so far!) Oh well, I used my new grill pan and it turned out fine.
Creamy, cheesy, potato-y comfort food was what I was craving so Potatoes Au Gratin fit the bill. Easy to throw together then leave in the fridge until you are ready to bake it. Perfect! I added some green beans as a side, some crusty Italian bread and a bagged salad and we were finally able to sit down as a family and eat a meal And best of all ... lots of cheesy, comforting leftovers!
Potatoes Au Gratin
2 pounds hash browns, frozen, partially thawed
1 can cream of celery soup
1 1/2 cups cheddar cheese, grated (1/2 cup reserved)
1 stick butter, melted
1 medium onion, diced
1 pint sour cream
salt and pepper, to taste
paprika, to taste
Mix all the ingredients together and put in a greased casserole dish. Sprinkle with paprika. Sprinkle with 1/2 cup grated cheese the last 15 minutes of baking. Bake at 350 for 1 1/4 hours.