I'm listening to the original cast soundtrack for Chicago on vinyl. We got a turntable and a ton of awesome albums from Josh's aunt and uncle today. I'm in seventh heaven I tells ya. Finally an album I can do the Charleston to! Speaking of seventh heaven, there's nothing I like better than an easy night's dinner. And this dinner was pretty darn easy since it was comprised of leftovers topped with a few additional ingredients. And, side note, I'm also in a great mood because I've been getting comments from some bloggers that I think are fab! So thanks to everyone whose been stopping by my page lately. I sure do appreciate it! Well, let's get to the point then, so I don't scare off any of the new readers, ha. This dinner was made from the remnants of the chili I posted about last week. Obviously I didn't just leave this chili sitting in my fridge for a week, so if like me, you decide to freeze your leftover chili, just make sure to thaw in advance for this recipe.
Cheesy Hash-Brown Bake
Recipe from Everyday Food; Serves 4
4 cups reserved 30-Minute Chili
1 16 oz. fresh or frozen shredded hash-brown potatoes, thawed if frozen
4 oz. cheddar cheese, shredded (1 cup)
1/4 cup finely chopped cilantro
coarse salt and ground pepper
- Preheat oven to 425 degrees, with rack set in upper third. Divide chili among four individual baking dishes (10 to 12 oz. each). Set aside.
- Place potatoes in a double layer of potatoes; squeeze out as much liquid as possible.
- in a large bowl, combine potatoes, cheese, and cilantro; season with salt and pepper. Scatter potato mixture over chili. Place baking dishes on a rimmed baking sheet. Bake until potatoes are golden brown and chili is bubbling, 20 to 25 minutes. Serve.