Cheesy Broccoli and Chicken Bake

A good evening to you all.  I always say that, don't I?  How should I start?  I mean the options are HOLLAAAAA, or like........YO.  No, those won't work.  Anyway, it IS a good evening, when I am writing this anyway and I hope it is for you too!

Summer has sprung.  I know we are all doing a lot more cooking outdoors but, sometimes, indoor cooking is our choice too!  We still have families to feed or maybe only ourselves.  In fact this recipe will do fantastic in the freezer if you have to many leftovers.  Those of you who are single will love to know that.  You can take out the broccoli, it will still be delish, but, honestly, if you take out the broccoli put in peas or something green.  Cause I am the mom that's why!

Enjoy this easy, and yummy casserole that is sure to fill up the tummies of all you love!

2 T butter
1/4 cup finely minced onion
1/4 cup flour
2 3/4 cups milk
1 T. onion powder
1 tsp. salt
1/2 tsp. black pepper
16 oz. pasta, cooked to al dente
2-3 large chicken breasts, cooked and diced
16 oz. bag of frozen broccoli
3 cups shredded cheddar cheese (divided)

If you cook your pasta in salted water, make sure to keep the water when you are done and cook your chicken in it.  Drain your pasta and set aside.  Return pot to stove top and add butter and onions.  Let onions cook for 2-3 minutes, while stirring. 

Add in flour and allow to cook while stirring for about 1 minute to cook out the raw flour taste.  Add in onion powder, salt, pepper and milk.  Let come back to a boil, stirring often.  Add in chicken and broccoli.  Remove from heat and add in 1 1/2 cups of your cheese.  Stir and pour into a greased 9x13 casserole dish.  Sprinkle remaining cheese on top and back for 20-30 minutes.  

This is a really easy recipe that is usually a winner for anyone I make it for!

ENJOY!

Mexican Stuffed Shells

Evenin' folks!  "Folks" isn't that such a Midwestern word?  Maybe it is common somewhere else as well but it is so Nebraska to me.  Anyway, now that my kids are Midwesterners, we have been sharing lots of Sunday suppers together!  Last week they invited us over for THE best stuffed shells ever!  They were so good.  I was happy to hear that had worked on preparing them and all of dinner together.  It reminded me of my husband and I when we were young and in love!  Now was are old and MORE in love!

The next day, wait this is probably TMI.  Oh well, who cares, it has never stopped me before.  The next day I am in the shower, happily enjoying the whole process of well.....showering when suddenly my husband manages to time,  opening the curtain AND happily YELLING my name at the same time, nearly giving me a heart attack.  He says, "OMG, call the kids, we are should make our OWN version of non traditional stuffed shells".  I respond with, "Okay honey, cool.  What are we stuffing them with"?  MEXICAN stuffed shells.  Ok, phone call made, plan in action and to the store I go. 

This recipe makes an absurd amount of shells, if you need less, half the recipe, but I guarantee, they will last in your freezer until you need a quick meal and don't feel like cooking! This recipe fed 6 hungry adults

Here is what you will need:
2 boxes of jumbo shells
2 lbs. (plus maybe 1/4) ground beef (feel free to substitute ground turkey or chicken)
2 packets taco seasoning, brand of your choice
2 cups grated cheddar
2 cans enchilada sauce
2 large bottles of taco sauce, again your choice

Preheat your oven to 350 degrees F.  Remember these won't take long in the oven since we are just warming through all the goodness!!

In a skillet, brown your ground meat of choice, when it is completely cooked, drain off any grease put back in the pan and sprinkle in both packets of taco seasoning and stir until it is stirred through.  Set aside to cool.  In the meantime, boil your shells in well salted water, as per the package directions.  Drain well and run cold water over them to stop cooking.  We don't want mashed pasta potatoes. 

Now the easy part.  In the bottom of a 9x13 pour 1 can of enchilada sauce, fill shells with some ground meat, a little cheese until full and place in pan, continue with all shells.  When done, pour 1 jar of taco sauce over the top.  Do this with all shells BEFORE adding cheese on top.  When you are all done take the remaining cheese let is snow on top of both pans.  I actually used 2 9x13's and a loaf pan for the last 6.  Kind of a rinse and repeat sort of situation here.  No rocket science in my kitchen!

Bake for 20-30 minutes.  Feel free to add some salsa on top as well, I just knew my son and hubby would like taco sauce better.  If you want more sauce on top, add both!

We served these with some Mexican rice, and tortilla chips!  DELISH!

ENJOY!

Slow Cooker Mac N Cheese

Oh no, here we go with another slow cooker recipe!  You guys are getting to me, I mean...  I am USING my crockpot!  It isn't so bad after all, but, I definitely pick and choose what I use in ol' "Crocky". 

I know how some of you feel about Velveeta.  But I must tell you, it has its place in my world.  Not for everything by any means, but, there are things that simply can't be perfected without it.  If you don't want to use Velveeta, this might be the recipe for you, unless you want to go with all shredded cheese and then the success is on your shoulders!

I know for many, the start of school is right around the corner.  This means more slow cooker meals for many parents, grandparents and busy people in general.  I have been craving mac and cheese.  I will be honest, I looked at a few slow cooker recipes that didn't seem handy at all.  By that, I mean, you had to boil the pasta first.  Ewww!  So boil the pasta and then cook it for 3 or 4 hours?  No thanks.  How convenient is that anyway??  Not at all in my opinion.   When I see convenient, I want to throw it all in one pot and forget about it.  Don't you?

So this is my own rendition of slow cooker mac and cheese and might I say, it is pretty awesome.  You MUST like creamy, rich, cheesy goodness, or you won't be thrilled.  As if someone doesn't love all that.  Pfftt.

16 ounces of short cut pasta (I used rotini)
1- 13oz can, evaporated milk
1 3/4 cup milk (skim, 2%, or whatever you have on hand is fine)
1/4 cup sour cream
12 ounces Velveeta processed cheese, cubed
1 tsp. salt
1/2 tsp. black pepper
1/8 tsp. yellow mustard

Set your crockpot on low.  Spray the inside with nonstick cooking spray.  Add in milks, salt, pepper, mustard, and whisk to combine.  Add in pasta, and cheese and stir.  Cover and let cook on low for 3.5 hours.  Make sure not to hesitate to stir once or twice during cooking.  Right before serving, stir in your sour cream.  Don't skip it!!  As this cools it will thicken.  If you need to add a splash of milk to loosen it back up, go for it!

Your pasta will NOT be mushy, it will be thick, rich and creamy and oozing with cheesy goodness.  Ok, PROCESSED cheesy goodness!

ENJOY!

Cheesy Chicken Noodle Casserole

As you can see I decided to take my chicken noodle obsession out of the soup pot and put it into a casserole dish.  You know, sometimes you have to think outside the box, and I am on another cupboard use up, and I had a can of cheddar cheese soup that I was tired of looking at!!

 

This is more of a semi homemade casserole.  If you don't prefer to use these canned soups this might not be the recipe for you.  However, it is delish AND, it will feed a small army.  How do I know this?  Because, the fact that it uses 24 ounces of pasta drive it home pretty clearly!  Really though, this was a bit of a use up and a bit of my hankerin' for something cheese with pasta and chicken.  It is easy and in fact, make it a day ahead or make it weeks ahead and freeze it!  Just take it out of the freezer the morning before you need it and let it thaw in the fridge.  Or the "frigilater" as my great niece Leyana calls it!

I hope you enjoy this easy, but really delicious casserole, and go through your cupboards, use up what has been there awhile, it is so gratifying!!

You will need:

24 ounces of dried pasta, I used egg noodles
1 can cream of mushroom soup
1 can cheddar cheese soup
2 cups grated cheddar cheese
3 cups of evaporated milk (you can use regular milk or a combination)
4 tbsp. melted butter
2-3 cups of cubed chicken (precooked)
salt and pepper to taste

Boil your pasta 1 minute sure of the suggested time.  Drain and set aside.  In a large bowl combine the soups, milk, and butter.  Whisk until smooth.  Add in chicken, half of the cheese and egg noodles.  When the mixture is completely combined, pour into a greased casserole dish a BIG one, or you can use 2 smaller ones, because that is how much this makes!  Sprinkle the remaining cheese on top. 

Bake at 375 F for 40-50 minutes until melty and bubbly and delicious!

Use this as a base recipe, add what you like, maybe some veggies, maybe some breadcrumbs on top, there is an endless amount of things to change it up to meet the taste and needs of your family. 

ENJOY!

Chicken Spaghetti

This recipe has a bit of a story behind it, one that I must share, because it is such a good memory for me!

I was teaching pre-k, in Millville, NJ, about 11-12 years ago.  After Christmas break, I am told I have a new student coming.  Her mom and her dad bring her to visit.  The first word out of her mouth, I can never remember because this little, black haired, picture perfect, little girl, spews out the THICKEST southern drawl I have ever heard out of a little body.  I was instantly in love!   She came to school the next day, and everything out her mouth was "yes ma'am, no ma'am" etc.  My other students thought it was awesome so they quickly became the most manner group of children around!  She also came bearing a note from her mom asking if we could not let her nap because she wasn't sleeping at night.  So we did just that and I responded to her note.  The next day, I asked if she gave her mom the note and she said yes.  I said, "Hayle what did your mom say?".  She said, "She said y'all are sweet and you and her should have lunch sometime". HAHA!  I wrote her another note, (sounds like jr high, right?) and we exchanged numbers and less than a week later we were inseparable friends.  The beginning of my dear friendship with Lauren.  I always called her the "Texas cheerleader mom".  Her kids became my nieces and her son is my godson.  And she will always be "Aunt Lauren" to my son!

How does this relate to chicken spaghetti?  This is her signature, famous, everyone asks for her to make it all the time, dish.   Lauren got the recipe from her mom (Mama Darla, RIP) who also reluctantly admitted Lauren could cook it far better!  Once I had it, I was HOOKED.  Once I made for my son, HE was hooked.  My husband never fully rode the chicken spaghetti train, but that is OK, just left more for us.  Sadly, Mama Darla has passed away, I live 1500 miles from Lauren, Hayle, Jade, and Ty, but they are  never far from my mind, and always in my heart.  I love you all and thank you for sharing your family favorite so it could also become a family favorite of the Simmermans!

12 ounces spaghetti (don't be tempted to through a whole 16 oz box in, 12 oz only!)
2-3 lg chicken breasts, cooked and diced or shredded
1 can cream of mushroom soup
1 can cream of chicken soup
2 tbsp. butter
1 tbsp. garlic, minced
1 cup (chicken boiling water or spaghetti water)
1 can ro-tel (diced tomatoes with green chili's)
2 cups shredded cheddar cheese

NOTE: You can choose to roast or boil your chicken.  Make sure to salt, and pepper well either way.  If you boil it, please keep aside 1 cup of the liquid you boiled them in.  Otherwise just keep 1 cup of cooking water from your pasta.

Boil your pasta, and cook it for the lowest amount of suggested time.  When you are done, make sure to keep a cup of starchy liquid out if you need to, and drain pasta.  Leave the pasta to drain and in the same pot, place on medium heat, add in butter, both soups, garlic, ro-tel, and 1 cup of water.  Whisk until combined and then add in chicken.  Cook for 2 minutes and add in cooked spaghetti.  Toss to combine.  Place into a 9x13 pan, sprayed with non stick spray, and spread out evenly.  Top with cheddar cheese.  Bake at 350 for 20-30 minutes.

This has a cult following in my family.  I called my son last night when I made it, I told him I wasn't trying to be rude, but I had just had a plate of chicken spaghetti.  His response, "I don't care, I will make my OWN".  He tried to be strong but I sensed his impending tears and changed the subject fast.  OK so he wasn't going to cry but, in my head, he misses my cooking so much he almost did. 


PS.  Do NOT forget a big fat piece of TEXAS TOAST to eat with this in honor of one of my besties, her mom and children!

Your "chicken spaghetti memories are best" Chefwannabe

Bacon Cheddar Burger Roll

Good evening my friends!  Hoping you are all well, healthy and happy!!  If not, maybe this recipe will be just what you need!!

I am admittedly not the biggest fan of the burger.  They always seem dry and there is just to much of it.  I love thin, thin, THIN patties.  My husband likes a thicker burger.  I mean, who can keep track?  With this burger roll, you don't have to!  Everyone's burger is done at the same time, and you can cut them as thick or thin as YOU prefer!  Already filled up with bacon and cheddar, I mean, it has to be delish, and it is!  I thought of a ton of variations on this, most importantly, Swiss cheese and mushrooms!  That will be the next one, it is hubs favorite.  You could do turkey burgers and fill them with veggies, ham and cheese, ohhhh yea......  Ground chicken, filled with ham and cheese for cordon bleu burgers! AAHHH!!

You get my point.  If you dislike the burger, like I do, give this a go, you might feel differently.  Can you think of any other variations and fillings??  Let me know!  I know this might seem a bit of work, but it really isn't and the presentation is so stinkin' nice.  Ya know?  I can remember my dad teasing my mom always telling her that her food was amazing but she could work on "presentation".  HA.  Men! 

I think this could just as easily be sliced, and served with potatoes and veggies.  It is all up to you guys!!

2lbs ground beef
2 tbsp. of your favorite seasoned salt
1 tsp black pepper
1 tbsp onion powder
1 egg
1/2 cup bread crumbs
8-10 strips of bacon, cooked crispy and crumbled
2 cups grated or cubed cheddar cheese

Mix all ingredients except bacon and cheese.  When they are thoroughly combined, turn your mixture out on to a sheet of tin foil.  Flatten it out, as thick or thin as you want, just remember you will be rolling it and you need it to stay together so not to thin!  When it is pressed out to your liking, top it with the cheese and bacon.  Then using your foil as support, start rolling the meat.  Just keep pulling over the foil and then pull it out so it doesn't get stuck, continue until it is all rolled up.

When it is done, carefully move it to a cookie sheet.  *or start with the foil already ON the cookie sheet so you don't have to transfer it*  Make sure it is seam side down and close up any holes that might have been made. 

  

Place it in a preheated 375 degree oven for 40-50 minutes.  Let cool for 10 minutes before slicing.

I hope you enjoy this recipe and make sure to let me know if you make it and how you adjust it to your taste!!

 

Your "now loves burgers" Chefwannabe



 

Fiesta Taco Dip

Hola!  Again, I have to stop there.  It is the limit of my Spanish writing abilities.  Does this recipe even qualify as Spanish?  I doubt it. 

I am a fan of Mexican food in general.  I like authentic Mexican food but I got to tell ya, and I am not ashamed, I am a bigger lover of Americanized Mexican food.  Does that make sense?  Does it make me a horrible person?   Like I said, I love authenticity in food, especially Italian food, I DEMAND it, usually.  Mexican food, not so much.  However, give me a good dip, a fat burrito, maybe even some loaded nachos and  a sombrero, and I can rock it! 

Wait, did I actually forget to say a corona with lime?!?  I am failing..........fast!

Regardless, this recipe is awesome, and it is a recipe from my bestie, Mel.  She used to bring this to my house for parties, or make it on long nights when we would stay up talkin' girl stuff and devour a boatload of this stuff!   This is an easy dip, no bake, no fuss, just a few ingredients and it will please a crowd for sure! Grab a back of tortilla chips and you are out the door!  Here is the recipe..

1 8oz pkg softened cream cheese
1 8oz jar of taco SAUCE 
1-2 cups shredded cheddar cheese (fine shred)
2 roma tomatoes, diced
1 4oz can of green chili's
1/2 cup black olives (optional)
1/2 cup green bell pepper, diced (optional)

In a bowl combine cream cheese and taco sauce with your hand mixer.  Mix until creamy and light.  Spread mixture into approximately a 9x9 baking dish or casserole.  I used a round, you can use round or square.  Now cover the top with your grated cheese and refrigerate 30 minutes.  Sprinkle the rest of your toppings on top.  I like to put the green chili's on the outside in a ring to just make it prettier.  I did not use olives and green peppers on mine but those toppings are optional.  Refrigerate until ready to serve. 

I would not make this WAY ahead or you risk the tomatoes going mushy in the refrigerator.  I loathe mushy tomatoes!!  OR, as I did tonight, just put the cheese on top and save the rest of the toppings until just before you serve.  I need one for Tuesday so that is what I did as well. 


Enjoy this easy, yummy dip!!

Your "I love pickys" Chefwannabe

Chili Cheese "TOT" Dog Casserole

HELP!  My husband has gone tater tot and casserole crazy.  WHAT have I started?!?!  Anyway get out your tums, Rolaids and Prilosec people.  This is the bomb, likely in more ways than one??

Seriously, my husband is all over this whole casserole thing now.  I have created a MONSTER.  The night I posted "Funeral Casserole", he emailed me with this casserole he thought up.  I mean, it sounded good, sounded like "man" food.  Maybe it even sounded like "kid" food.  Regardless, I know how this song and dance goes and if I don't listen to him, and attempt this, I will be sorry.  After all, HIS recipe is my most popular/most viewed recipe on the blog.  He loves it.  (insert Jr. high style eye roll).  Really, though I tease, I am grateful for his support, I have learned many women do not have their spouses support with their blogging and cooking and I find it just heart wrenching.  How does the person who loves you more than anything not want to see you happy?!  I am a blessed woman to not only have a husband who supports anything I do, but is my bestie.  He is always firing ideas my way to challenge and help me.  I love that!

This is definitely a C word that probably is going to just be for fun occasions at our house.  This recipe is being deemed, "awesome for game days", some cold beer and a bowl of this would be perfect game day food and drink!

You can use homemade chili for this or you can buy it in a can.  If you use homemade, I suggest draining a little liquid off if your chili is pretty thin.  This is a perfect recipe for that chili you had leftover that you threw in the freezer!  Beans or no beans, that is your call, we roll with NO beans for sure. Hot dogs are another option.  I use all beef, it is all I ever use.  You can use lips and ....oh never mind, you can use any hot dogs you want.  Organic, plain, kosher, I mean, obviously your options are limitless.  I made this in my moms OLD 9x13 from my childhood, which I swear makes it taste even better!

This is so easy, I think it would freeze pretty well, and definitely can be made ahead!  Here is what you will need:

2- 15oz cans of chili (with or without beans) or 4 cups homemade chili
3-4 cups of shredded cheddar cheese
1 standard pkg of hot dogs
1 cup finely minced onions (optional)  I did NOT use them
1 bag of frozen tater tots
2 tsp chili powder

You will bake this according to the baking directions on your tater tots.  I set my oven to 450 degrees.  Spray a 9x13 baking dish with nonstick spray.  Spread/pour chili in first.  Next, cut your hot dogs into bite size pieces and evenly distribute them in the chili.  If you are adding onions, add them at this point too.

Now using 1 1/2 cups of your cheese, sprinkle evenly over the top of the hot dog and chili layers!

Now top with your tater tots.  Just line them up, you know, perfect order people!  Covering the entire top of the casserole.

Now using the rest of the cheese, cover the top liberally with it!!  Then sprinkle your chili powder over the top.

My tot package said to bake for 25 minutes.  Use whatever time yours has on it!!  When you remove it, let it sit 5 minutes before serving, it will be incredibly hot.  The chili will be bubbling up the sides.  Glorious, indulgent, delicious eats!!

Your "no beans, no onions" chefwannabe

Chicken and 3 Cheese Manicotti

I think SPRING is finally here!  I mean as it stands the snow is nearly ALL gone, and our pattern here in Nebraska, is when it is gone, it is time for more.  Please, mother nature I beg you, NO MORE SNOW!  Hoping you had a wonderful Easter and the Easter Bunny was good to you! 

I am on a use up streak.  How do all these things get pushed to the back, the corners, the bottom of the fridge, cupboards and pantry, freezer??  I keep thinking how spoiled and blessed we are to be able to buy food, we forget we bought.  So this recipe was born out of using up what I have on hand, and it sure stretches a buck, using 1 lb of ground chicken to feed 4-5 people.  Before you ask....Yes, you can use ground pork or ground beef.  I prefer chicken, and always try to use ground chicken breast when I can.  I only buy it when it is on sale or in the "used meat" section.  HA.  That is what my dad always called marked down meat when we were kids.  It stuck I guess. I figure if I am going to go home and use it the same day or the next day or pop it in the freezer, it is fine, and I am taking advantage of the mark downs.  I urge you to do the same.   I also find ground chicken breast a healthier option although with all this cheese, I am not sure it matters!!  Yes it does, it is real food, made at home, and that alone makes it 10 steps ahead of anything store bought!

On the cheese, use what you like.  I did use whole ricotta but change it to skim if you like.  I had bought ricotta for something else that didn't pan out, so to speak.  The grated cheeses, the same, if you want to change it up or you only have Colby or muenster or parm, use it!  This as always is my recipe, my method, when you choose to make it, it is your recipe, just use my method, because you know it is the best. (ok stop laughing), anything is possible once it gets into your hands, so be creative or make it word for word, either way you won't be disappointed!

Chicken and 3 Cheese Manicotti
1lb ground chicken
1 tsp Italian seasoning
1 tsp garlic powder
Salt and Pepper
3/4 cup grated cheddar cheese
2-3 cups grated mozzarella cheese, divided
1 1/2 cups ricotta cheese
1 egg
2-3 cups crushed tomatoes or your favorite marinara
1 box Manicotti Shells (14 shells)

Preheat your oven to 350 degrees.  In a skillet, place ground chicken, Italian seasoning, garlic powder, and salt and pepper to taste.  Brown until chicken is completely cooked through.  Set it aside and let it cool. 

While that is happening, bring a large pot of water to a rapid boil, add in plenty of salt to the water and a drizzle of oil.  Place shells in and cook according to package directions.  When they are done, slowly pour out the hot water while running cold water into the pot.  When they are cool enough to handle, completely drain, set aside.

In a large bowl mix chicken, all cheeses (1 cup of mozzarella here) and egg together.  Mix until completely combined. 

Using a small spoon or piping bag with no rip, fill the shells.  There should be exactly enough filling and you can be generous with it in each shell!  Fill and place into a pan sprayed with nonstick cooking spray.  Line them up however you need to, in order to get them to fit.  I actually used a small pan and a large pan as I was making it for 2 separate meals. 

When you have them all lined up, pour over half of your crushed tomatoes or marinara.  I like to pour it down the center, and spread it a bit, leaving the ends uncovered because it looks prettier!  (you will notice I went further than just the center this time!) Do it however you want.  Now sprinkle your remaining mozzarella cheese over the top, then add the rest of your tomato product on top. 

Bake for 30-40 minutes, until bubbly and hot all the way through!

Make sure to serve this with a good hunk a' crusty bread!!

Your "maniGOT = manicotti" Chefwannabe

Quick and Easy Scalloped Potatoes

Hey guys!  It is VOTE day!  I hope you all exercised your right to vote!! 

 

In case you wondered, I have an Au gratin potato recipe already posted.  It is a cheesy, cheesy, cheesy recipe.  What is the difference between scalloped and Au gratin you ask?  Au gratin is with cheese!  Scalloped with a cream sauce!  I broke the rules and topped this pan of scalloped potatoes with a wee bit of cheese, because I like how it looks better!

I hesitate to get into how this recipe can be changed up.  I mean, you can use any cream soup you like, I would enjoy cream of celery but my husband doesn't groove on celery, so I use cream of mushroom.  You could use cheddar cheese soup and make it Au gratin.  You could do cream of chicken and add chunks of chicken for a one pan dish.  Remember the recipes I give you are mostly methods, sometimes not, but almost all of my recipes can be changed up and I try to always make sure to tell you if they shouldn't be changed up.  Sometimes they are just as they should be, sometimes there is room for adjustments according to taste.  This is one of those recipes.  Might I suggest always making it the way it is written first, so you know what it was supposed to taste like originally!?  We ate these with ham last night, and it was just awesome. 

This is the second time in 2 weeks I have made this dish because after I came up with the recipe, made it, and loved it, I never photographed it before it was eaten!  So I had to make it again, it was just horrible eating this deliciousness twice!  I have a little secret to keep this easy and quick in comparison to some recipes.  OK, maybe it is no secret, I partially cook my potatoes in the microwave first.  Whatever time they would take to become a baked potato, I do half.  I prefer the microwave to boiling because I like them to stay dry and not be wet.  I made these in a 9x13, but it made a pretty thin layer of potatoes. I like it that way, makes for crispy edges, but you could do them in say a 9x9 pan if you like.

That being said, let's get on to the important part, the recipe!

4 cups sliced, partially cooked potatoes  (if you error on making a few to many, just add them in anyway, and add an extra splash of milk)
1 can cream of mushroom soup
1 1/2 cups milk
1 1/2 tsp cornstarch
1/2 cup grated Parmesan cheese
1 tsp dried parsley
salt and pepper
1 tbsp seasoned salt of your choice (I used a no salt added seasoning)
1/2 cup grated cheddar cheese

Preheat your oven to 350 degrees.  Spray or butter the bottom and sides of your pan of choice.  Add in sliced potatoes and get them in an even layer,pepper them to taste, then add your seasoned salt.  If you use a NO SALT seasoning, remember to add some salt, potatoes are hard to salt enough so make sure you give them a generous sprinkle!  Now in a bowl mix together, soup, milk, cornstarch, parm cheese, parsley and salt and pepper to taste.  Make sure the cornstarch is dissolved and it is all combined.  Pour over the potatoes, top with grated cheddar cheese.  Bake for 45-60 minutes.  It just depends on how "done" your potatoes were when you started! 

Enjoy, especially with ham!

PS.  I left the skins on mine, feel free to peel them first!

Your "potatoes please" chefwannabe