Vege-Texican Tater Mix
What’s not to love about potatoes in a creamy cheese sauce with a Latino kick? Reconstitute hashbrown potatoes from a box or bring frozen hash browns in the ice chest if you don’t have a freezer. They’ll thaw but will hold for up to three days in a well-chilled icebox. This is a rich side dish or a protein-packed vegetarian main dish.
1 can condensed cream of celery soup
8-ounce tub sour cream (I cup)
1/2 teaspoon garlic powder
Small can diced chilies, drained
15-ounce can red or black beans
20- ounce package hashbrowns with onion & green pepper, prepared to package directions
6- or 8--ounce package grated 4-cheese Mexican blend
Whisk soup, sour cream and garlic salt over low heat in a large, stove-to-table pan. When it’s warm and smooth fold in potatoes, beans and all but a handful of the cheese. Cover and cook over very low heat until cheese melts and potatoes are heated through. Sprinkle remaining cheese on top and keep warm. Serves 6 as a side dish and four as a main dish.
See more of Janet Groene's galley-tested RV and camp recipes athttp://www.CampAndRVCook.blogspot.com
Want to dine out at affordable prices and meet locals when you're on an RV trip? Seek out a church supper. Go to http://www.ChurchSupper.blogspot.com for listings of public church or synagogue food events plus a potluck recipe.