Maker Monday: Ode to the 1950s - Cheesy Surprise Hash Brown Casserole

 

Cheesy Surprise Hash Brown Casserole

Half a Bag of Ore-Ida Hash Browns, thawed (approximately 15 oz)

1 can cream of chicken soup (cream of mushroom works good too)

1 can cheese soup

1 can SPAM luncheon meat (the Bacon flavored one works the best)

1 small onion diced

½ cup sour cream

½ cup frozen peas

1 cup shredded cheese of your choice

2 cups crushed sour cream and onion chips

Spices to taste (salt, black pepper, paprika, garlic powder, Cheyenne pepper)

Preheat oven to 350 degrees. Lightly butter or spray a 9x11 casserole dish and set aside.

In a mixing bowl combine thawed hash browns, cream of chicken soup, cheese soup, sour cream, shredded cheese, and frozen peas together folding gently until fully combined. Add spices now as well keeping in mind you may not want to add much salt at all because of the SPAM and canned ingredients sodium content. If you stir, it has a tendency to break up the hash browns too much, and then they become mushy.

Open and cut up the loaf of SPAM into small cubes. Dice the onion. Very lightly coat your skillet with olive oil (or if you prefer a bit more spicy chili oil works great.) Fry the onions and SPAM on medium heat, flipping two to three times until meat is crispy and onions are just starting to caramelize.

Drain excess grease and then mix in the SPAM and onions with the rest of your ingredients. Move mixture into your prepared casserole dish and spread out evenly. Cover the top with your crushed potato chips.

Maker Monday: Ode to the 1950's - Philadelphia Cream Cheese Polynesian Cheesecake

 

Semi-Homemade Philadelphia Cream Cheese Polynesian Cheesecake

8 oz package of Philadelphia Cream Cheese softened
1 package of Pillsbury pie crust from refrigerated section
1 jar maraschino cherries
9 oz crushed pineapple
1/3 cup sugar
1 Tbs. corn starch
1/2 cup sugar
1 tsp. salt
2 eggs
1/2 cup milk
1 tsp. vanilla
Butter
Pecans finely chopped and/or toasted coconut (optional)

Blend 1/3 cup sugar with 1 Tbs. corn starch and add 9 oz. can of crushed pineapple with juice. Chop about 10-12 maraschino cherries and add to mixture as well. Cook over medium heat until corn starch has been activated and sugar is melted. It should be thickened and clear. Set aside to cool.

While fruit  mixture is cooling, blend softened cream chease, 1/2 cup sugar, and 1 tsp. salt. Add two eggs, one at a time, and stir into mixture gently. Blend in 1/2 cup of milk and 1 tsp. vanilla.

Pre-heat oven to 400 degrees.

Butter a 9 inch round pie pan put in one of the pre-made Pillsbury pie crusts. The butter is important because it will keep the pie crust from getting soggy. Perforate the crust multiple times with a fork to prevent bubbling during cooking. Pour in cooled Fruit mixture and spread evenly. Top with cream cheese mixture and sprinkle with pecan/toasted coconut (optional).

Bake for 10 minutes. Reduce heat to 325 and bake for an additional 40-50 minutes. Cool and enjoy!