Hashbrown Casserole

My BF and I decided to be Jack and Sally for Halloween. I knew we'd never find a Sally Dress at a second hand store, and I just can't justify spending $40 or more for a flimsy little dress from a costume shop. I decided to get a similar shaped dress from a second hand store and just sew on the fabric swatches to make it look like Sally's.

Yes, mock all you like - I'm obviously better in the kitchen than in other "crafty" areas. I should have known it wouldn't work. After lots of explitives and unpicking, I finally acknowledged my limitations and admitted it wasn't working. I got online, hoping to find a pattern I could download.

Unfortunately, many other women have had the same problem I was having and there is no easy way to make a Sally Dress. I finally realized if I had any chance of making this work, I was going to have to make my own pattern like others had done. I started cutting out fabric swatches that were the same size as a nightgown I have that's Sally-shaped, used some Liquid Stitch, and I think I have something that might - MIGHT - come together. Right now I just have the front and back of the dress. We'll see what happens!

The moral of the story is that this took the better part of the day yesterday. After stopping to go to the fabric store for the Liquid Stitch, I realized how late it was getting and we needed dinner. My awesome BF didn't want me spending tons of time in the kitchen because he knew I was trying to get this dress done. He suggested this Hashbrown Casserole because it comes together fairly easily. He's the best ever. And I mean ever.

This recipe is loosly based on a casserole that used cream of mushroom soup, sour cream and loads of cheddar cheese.

Ingredients:
1/2 package frozen hashbrowns
1 package (about10 ounces) frozen mixed vegetables
Sprinkle Mrs. Dash (or all-purpose seasoning of choice)
Drizzle olive oil
1 shallot, thinly sliced
1/2 onion, diced
1 lb ground turkey
2 cup milk of choice (I use unsweetened soy)
3 tsp granulated beef bullion
2 tbsp dried onion flakes
2-3 tsp liquid smoke
2-4 tbsp Worcestershire sauce
Sea salt & freshly ground black pepper
1 tbsp arrowroot powder
Cold water
Sprinkle smoked paprika

Preheat oven to 350 degrees. Spray a 13x9 baking dish with cooking spray. Spread hash browns in an even layer and put in the oven. You're only thawing the hashbrowns, not cooking them, so there's not really a set time here. Just keep an eye on them so they don't burn while you continue with the rest of the recipe. Put frozen vegetables in a wire mesh strainer and run them under hot water. Set aside.

Drizzle a little olive oil in a large skillet over medium heat. Add shallot and onion and saute until slightly caramelized. Add ground turkey and cook until no longer pink.

While onion and turkey are cooking, proceed with the sauce. Put milk, beef granules, onion flakes, liquid smoke, Worcestershire sauce, salt and pepper in a medium saucepan over medium heat. Whisk frequently and bring just to a simmer. Check for taste and adjust seasonings if necessary. Combine arrowroot powder and a small amound of cold water, stir into sauce. Sauce should be just slightly thick.

Remove hash browns from oven (if you haven't already) and sprinkle generously with Mrs. Dash. Spread mixed vegetables over hash browns, and ground meat mixture over vegetables. Spread sauce over meat, making sure to cover everything. Sprinkle with paprika.

Bake at 350 for 30 minutes or until bubbly.