The weather also tells me what to make for dinner.
Today, for example, is unsettled, cool, showery and grey. Reports suggest there will be additional bumpy storms as heat builds into the atmosphere. The potential for farm work to be suspended is real, and the day stretches ahead of me. As I sip my coffee and plan the hours, my mind as usual drifts to meal ideas. No matter the season, an overcast day for me means casseroles. A casserole, by definition, is a stew or side dish cooked slowly in an oven. Normally in June, I try to keep the heat of the oven out of my kitchen, since we don't have air conditioning (and I hate the look of A/C units hanging out the beautiful windows). I prefer quick stir-fries and outdoor grilled meals to baked meals in the heat of the summer.
But today, the weather wants a casserole, so a casserole it shall have.
This card was another inherited gem. It was part of a group from Pfaltzgraff stonewear, but ultimately was submitted by Brenda Smith of Anderson, South Carolina. It looks simple, and delicious!
The Rediscovered Recipe Box #11- Sunday Brunch Casserole
1/2 lb. sliced bacon
1/2 c. chopped onion
1/2 c. chopped green pepper
1 c. milk
1 pkg. (16 oz.) hash brown potatoes
1 c. (4 oz.) shredded cheddar cheese
1 tsp. salt
1/2 tsp. pepper
1 tsp. dill weed
In a skillet, cook bacon until crisp. Remove and set aside to cool and then crumble. In the drippings, saute onion and green pepper until tender. Remove. Beat eggs and milk in a large bowl. Stir in hash browns, cheese, salt, pepper, dill, onion, green pepper, and bacon. Transfer to a greased 13"x9" baking dish. Bake, uncovered, at 350 for 35 to 45 minutes, or until a knife inserted in the center comes out clean.