Mashed Potato Lasagna - A new ultimate comfort food or cold weather food: Use leftover mashed potatoes!

Earlier in the week I made something we don't often have... mashed potatoes.  I made sure to prepare a fairly big batch to ensure I would have extras, as I wanted to try something new; a mashed potato lasagna.  Layers of mashed potatoes, cheese, bacon and onions between lasagna noodles, baked and served hot.

The next afternoon I started the pasta boiling, got out a few ingredients and as I grabbed the container of mashed potatoes from the night before I just had to stop and laugh.  My husband had liked them so much, he took 3/4 of the leftovers to work with him that morning.  I had no leftover mashed potatoes to use!  So although I obviously think this is a great idea for 'leftovers' you may have to resort to making a batch of fresh, new mashed potatoes in order to make this dish.  It was worth it.  I have no idea why I'd never thought of this sooner.  It's now a favorite 'comfort' or 'cold weather' food in our house.

One thing I'm going to point out (as I usually do) - just because we like this mixture of ingredients, you may want to add or delete your own!  Play with your food!  It's your dish... make it how you wish.  Just use my version to get you started.

Mashed Potato Lasagna

12 lasagna noodles (give or take)
6 cups leftover mashed potatoes (seasoned is great! It means you have to add less seasonings now)
1-2 cups shredded cheddar cheese
1-2 cups sauteed onions
optional:  1/2 - 1 c cooked or sauteed green or red peppers, jalapenos, mushrooms, etc
optional:  1/2 c cooked and crumbled bacon
(I also had about 1 1/2 cups leftover hash browns with peppers so I threw those in too!)
Salt and pepper to taste
Sour Cream to serve with if you wish

Cook the lasagna noodles in boiling water on the stove while you preheat your oven to 350 and grease the baking pan you wish to use.  Lasagna noodles fit well in a 9X13 pan with 4 layers of 3 noodles each but you can choose any size pan and adapt.  I made mine in a square pan and just folded the ends over about an inch.  

Saute your onions and any other veggies you may want to add like peppers or mushrooms if you wish.  Drain the pasta and start to layer your casserole.

In a pan lay 3 noodles across the bottom, top with about 1/3 of the mashed potatoes, sprinkle 1/3 of the onions and vegetables and a bit of the cheese.  Another layer of pasta, another layer potatoes, a little more cheese and onions. Continue.  Top with the last of the cheese, sprinkle with bacon.  Cover with foil and bake about 30 minutes until heated through completely.  You can serve with sour cream on the side if you wish.  Let set for about 5 minutes before slicing to allow to set up a bit if you wish.

Cooking from Food Storage: Herbed Mashed Potatoes with Cheese

Although the government and FEMA suggest every person in America have an emergency kit, medication and food for at least 72 hours following any sort of disaster...  I would hope that most of you have a longer plan.  But, that would be a post for another day.  We have long and short term storage for emergencies and in the short term, are things that are used and replaced to keep them at optimal freshness.   Something cheap, quick and easy to prepare are dehydrated potato products.  This week I picked up a container of mashed potatoes from Sam's Club - over 3 pounds (65 - 1/2 cup servings) for about $6.  (Also available online for a little more; Idahoan REAL Premium Mashed Potatoes)

If you are using food storage you can use instant mashed potatoes, freeze dried cheese, butter powder, dry milk powder and dehydrated spices.  You can dress 'up' or dress 'down' potatoes in so many ways.  The addition of herbs, cheese, sour cream, butter, bacon... have fun and play with your food.  This made about 8 servings

Mashed Potatoes

3 c water
1 c reconstituted milk (I use 1/2 c canned evaporated milk plus 1/2 c water to reconstitute)
4 T butter (Powdered Butter)
2 c dry potato flakes
Shredded Cheese (Freeze-Dried Cheddar Shredded Cheese)(reconstitute or add dry with 2 T more liquid water or milk as needed)

Salt and pepper to taste
Garlic powder to taste
Mrs. Dash or other seasoning you prefer
Parsley
Options:  cooked, crumbled bacon, Ranch dressing mix to taste, cream cheese, sour cream, etc.

Heat the water, milk and butter.  If you are using dry milk, freeze dried cheese or other dried products add the additional tablespoons of liquid as needed.  Bring to a boil or 'almost' boil - add to the dry potato flakes and stir.  Let stand 1 minute.  Add more liquid milk or water as needed to get the personal texture you prefer in your mashed potatoes.  Stir in the salt, pepper and seasonings - stopping to taste and season to your personal preference.  Our family loves them very cheesy, with lots of garlic!  

Dehydrated foods simply need water... and heat

Homemade Spaghetti Sauce that doubles as Goulash

This is one of those recipes that starts out so basic that it can be turned into any number of dishes.  Originally, a few years ago, I used it to make a spaghetti sauce.  The leftovers in the refrigerator the next day had thickened up and it was wonderful served over pasta but by adding more tomato juice to it, turned into a great stew.  More recently, made a little thicker, was a great imitation 'goulash' during one of our lower carb detox phases.  So many choices! 

Spaghetti Sauce

4 bacon strips, cooked and crumbled
4 lbs. ground beef and/or ground pork or brat patties (Mixture of 2 or 3 is best) - Cooked and drained
2 onions, chopped
1 green pepper, chopped  (or use a mixture of green, yellow, orange... use what you have)
8 oz. sliced mushrooms
2 T minced or chopped fresh garlic (about 8 cloves)
1/4 c olive oil
1/4 c flour (leave this out if you are low carbing)
3 - 28 oz. cans diced tomatoes
12 oz. tomato paste (2 - 6 oz.) - or use tomato juice and don't use the water called for next
1 c water
1/2 c white vinegar
3 T sugar (obviously use a substitute if you are low carbing)
1 1/2 T worcestershire sauce


Saute onions, peppers, mushrooms and garlic in the olive oil.  Stir in the flour and cook for a minute or two to blend and thicken.  Stir in the tomatoes, paste, water, vinegar, sugar and Worcestershire sauce.  Add the ground meat(s) and the bacon.  Bring to a quick boil and reduce heat to simmer.  Simmer about 2 hours uncovered.  Serve over pasta or enjoy as a soup or stew.

Quick, Easy No Bake Cheesecake

Another horrible picture!  But my mouth was watering! I grabbed my iPhone, snapped 1 picture and this is it.

It's hard to believe there was ever a time when I didn't like cheesecake.  But there was.  I was twelve years old and babysitting for a family friend.  It was late at night and they had a 9X13 pan of cheesecake in the refrigerator, which they told me I was welcome to piece... but I had never heard of, nor tried cheesecake before.  It's not a dessert my mother ever made so I hadn't any idea what it was.  I dished it up, tasted it and....  spit it out.  The family lived out in the country and had 3 'outside' dogs so I opened the back door, tossed the remains of my piece to the dogs (who were more than happy to gobble up the evidence) and didn't bother to try cheesecake for about another 8 years!

"When I tried it again I loved it.   So in hindsight I'm not sure if my initial foray 

into the world of cheesecakes was faulted by my own immature taste buds or by 

a really bad cheesecake... either way, I like a good cheesecake now 

better than a real 'cake' and almost any flavor will do."

I always make the traditional 'baked' cheesecakes.  I've tried a couple no bake during the course of time, but I always went back to a couple really delicious, time tested recipes I know and love... that are baked.  Which means mixing them, pouring them, baking them and cooling them and then chilling them until serving time both for the texture improvement as well as flavor.   Well, hold the presses.  This week I made up a quick no bake cheesecake on the spur of the moment and not only did I love it (and gobbled down two pieces) but the whole family loved it and finished it off, lickity split. 

Reasons to love this recipe;

• It's smooth and creamy - oh so creamy!
• Made in the blender, you don't have to deal with mixing bowls, mixers or beaters
• You can adjust the amount of sweetness/sugar
• You can make this SUGAR FREE by using a sugar substitute
• Add the topping of your choice - fruit, pie fillings, candy toppings... whatever your heart desires

Reasons to not love this recipe;

• You don't have a blender
• You don't have any dry milk powder on hand
• You know you'll eat the whole cheesecake yourself and feel really, really guilty

Quick, Easy No Bake Cheesecake (made in a blender)

1 c dry powdered milk
3/4 c sugar or sugar substitute to equal (use less if you like a less sweet dessert)
1/3 c boiling water
1/4 c melted butter
1/4 c lemon juice
1 1/2 t vanilla
8 oz. cream cheese
1 ready made crust, crust lined springform pan or parchment lined pan if you choose no crust
Toppings: fruit, pie filling, chopped candy bars, nuts, sprinkles, caramel, chocolate chips, etc.

In a blender, place the dry milk, sugar, boiling water and butter.  Blend on pulse to mix and then on high for a few seconds until smooth.  Add the lemon juice, vanilla and cream cheese.  Blend again just until smooth.  Pour over your prepared crust or pan of your choice.  Refrigerate until set.  Top with toppings of your choice.  Chill again until ready to serve. 

Just put everything in the blender - no need for mixing bowls and mixers

Ready to pour into a ready & waiting crust

You might also be interested in;

            

Homemade Sugar Free Caramel

Sugar Free Caramel

6 T real butter
1 cup sweetener
1/2 cup heavy whipping cream
1 t vanilla
1/8 t xanthan gum

Have everything measured out, ready to go, because once you start to make this, you don't want to walk away from the stove and let it burn.

Heat butter in a heavy bottomed pan on the stovetop over high.  Just as soon as it starts to sizzle and boil, watch for it to start turning golden brown.  Immediately add the sweetener and cream to the pan, whisking quickly.  Still whisking, sprinkle lightly the xanthan gum and whisk like crazy so it doesn't clump.  If you want your caramel sauce thinner, leave it out completely.  This is simply a thickener - which makes it easier for me to use in my candy but for brownies, ice cream, etc. you won't need it.  After only a minute or so, your caramel should now be a rich color and nice and thick and beautiful.  Remove from heat and whisk or stir in the vanilla.  Store in a glass jar - let cool on the counter and then put the lid on and store in the refrigerator.

Just starting to brown

It browns quickly! 

So buttery and rich!  And yet... no sugar!