midwest neurotica

Last night I cooked a package of Green Giant broccoli with cheese sauce - and then decided that my baked potato was fine with copious amounts of butter and grated cheese. I spent the entire metro ride home devising a way to use up this orange and green glob sitting in my fridge. I began thinking about broccoli cheese casseroles - you know the ones with rice and crunchy water chestnuts. Except I had neither of those. Then, I was reminded of that hashbrown casserole at Cracker Barrel thats so not vegetarian they even say “not vegetarian” on the menu! Now what would happen if Grandma’s broccoli casserole mated with that CB goodness? Broccoli Tot Casserole with Cheese - more please!

Broccoli Tot Casserole with Cheese
Serves 4-6

1 bag mini tater tots
1 can 98% fat free broccoli cheese soup
1 package frozen broccoli with cheese sauce
1/2 cup shredded cheese

Combine first three ingredients and turn into greased casserole dish. Bake at 400 degree for 45 minutes. Top with cheese and cook just until melted and bubbly. Let cool for 10 minutes - else the tongue scorching is your own fault.

Now that was not enough. I needed some protein in this meal besides cheese. This dish seemed vaguely Southern, though my Midwestern comrades may want to stake claim on the tasty delight. My mind started wandering towards the shrimp and grits I had on a visit to Charleston. But I was feeling more of a breakfast vein. Hold your horses kiddos….

Fried Eggs on Toast with Bacon and Shrimp
Serves 1

1 slice white bread, toasted and buttered
1 egg
2 sliced bacon, sliced
1 cup medium shrimp, frozen
1/4 cup vegetable broth + 2 t Wondra flour
salt & pepper to taste

Fry bacon, adding shrimp just before the bacon is perfectly crisp. Fry egg on the side. Meanwhile toast bread, butter and top with the egg. Add vegetable broth mixture to bacon and shrimp. Bring to a quick boil, making a creamy brown sauce. Finish with butter, salt and pepper if desire. Top egg and toast with bacony shrimps in sauce.