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Smokey Cheesy Hashbrowns Caserole W/Qview

post #1 of 9
Thread Starter 
Oredia has a new product at Sams. Very pricey about 7+ for a couple pounds.

I had these here and did a test run winging it.

These are 6 pounds for like 4.85.

I put about 5 hand fulls of taters and maybe 3 cups of milk, some butter and a few handfuls of Mexican Cheese blend and into the micro till all was blended and topped it with Turkey Bacon.

Looks good here.

Added more cheese till melted.

Came out a bit dry, Carol gave it a thumbs down, so I will be eating them myself.

I think this has a lot of possibilities with some tweaking. I looked at Sam's AFTER the fact and their ingredients listed was cream of mushroom soup, now that sounds good. I suppose any cream of soup might work..

I'll try them again and maybe add some onions and green peppers as Piney suggested in chat, but didn't have on hand, and other goodies. And maybe a shorter smoke time.

I used hickory and would suggest a lighter tasting wood maybe.

Thanks for watching.
post #2 of 9
Well you know when Carol gives a thumbs down if fires me up. That's where that monster meat loaf came from. I'll have to give this a try myself now. Gonna have to do some experimenting with the turkey bacon thing too. Red says I'm starting to squeal in my sleep from all this pig I'm eatin.
post #3 of 9
Looks good to me Ron. I love turkey bacon, though real bacon, of course, would have put out more flavor/moisture. Wish I could use more turkey bacon with smoking. Can't wait to give this one a try but will tweak as per your after thought suggestions.
I love experimenting and just throwing things into the smoker, sure doing a butt or fattie you are pretty much guaranteed to have a good smoke but through experimenting you have the possibility of creating something wonderful.
Brisket was a terrible cheap cut of meat one time and then someone decided to smoke it low and slow and BAM! $4.99lb or more!
Always look forward to your posts Ron, good stuff and points for adding another item to my to-do list.
post #4 of 9
looks dang good to me, ron!
post #5 of 9
Ron, nice try at something new. I do think you're on to something by tweaking it to your likings.Cream soups are a common part of potato casseroles, so you're on the right track. Keep us posted Ron.
post #6 of 9
Try making a bechamel sauce for it, and try lightly cooking the bacon first so the casserole does not have to sit in the smoker that long.

Hope this helps.
post #7 of 9
looks like a new side to play with. i would dice the bacon mebe, just for easier serving. saute first in a pan and in the bacon grease add some diced onion and saute also and add bacon/onions and drippings to the taters. lotsa other options as well, nice job Ron, bring another side to life.
post #8 of 9
That looks like a good start to me, Ron. I can definately see alot of possibilities...we had something along those lines several times in the "O", only no bacon on top. It has some french-fried onion, cheese, cream of celery soup...can't think of the rest...been awhile since we had it. The bacon should be good, though.

Change it up a bit and keep trying...I like your idea!

post #9 of 9
Hey Ron, you did a good deed in the name of science. I think some cream of mushroom will balance things out and give you the result you wanted. So Carol gave it a thumbs down??? So it came out a little dry???................

Ron, this has 'fatty' written all over it... cool.gif How 'bout it??

Take care,

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