ARF/5-A-Day #86

You’ll have to forgive my own contribution to tonight’s ARF/5-A-Day round-up. While it does include the mandatory vegetable, potatoes in this case, it’s certainly not the healthiest vegetable dish I’ve made. It is a “greatest hit,” and is easy to make, warm, cheesy and satisfying. What more could you want in a side dish, right? Every once in awhile, it’s ok to wander on the dark side. And the dish? It’s a copycat recipe of Cracker Barrel’s Hashbrown Casserole.

Now onto what everyone else whipped up for tonight’s round-up.

Sarah from Cucina Bella is a girl after my own heart. I love, love, love, triple love bleu cheese, and this Heirloom Tomatoes with Blue Cheese Vinaigrette sounds right up my alley.

Something fishy is going on at Cooking is Medicine, and it’s Tilapia and Summer Vegetable Packets:

Teczcape is back and taking care of dessert, keeping cool with Honeydew Sago and Bur Bur Cha Cha:

And speaking of sweet, newcomer Lisa’s Kitchen serves up some beautiful Cottage Cheese Blintzes and Peach Plum Compote:

Farmgirl Fare is back with a triple play, serving up Mexican Jumping Bean Slaw, Easy Vegetarian Tacos & High Kickin’ Creamy Tomato Dressing :

Another newcomer, FoodCite, joins our happy little gang with her Minted Quinoa with Maize and Soy Beans:

Sarah from What Smells So Good finishes us off this week, fittingly, with her Zen Fruit Pudding:

Cracker Barrel Hashbrown Casserole

2 lbs frozen Hashbrown Potatoes, thaw
1/2 cup margarine, melt
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup onion, chop fine
1 can Cream of Chicken soup
2 cups Colby Cheese, grate

Preheat oven at 350. Spray a 9×13 baking pan with non-stick cooking spray. Combine soup, margarine, salt, pepper, onions and cheese. Gently mix in the potatoes and pour into prepared pan or dish. Bake uncovered at 350 for 35 minutes.