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Creamy Hash Brown Potato Casserole

Creamy Hash Brown Potato Casserole

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 Aloha Dreams

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Introducing Simple Pleasures Sunday

Comfort Food at its Best

June Warren’s Creamy Potato Casserole

Ever just get in the mood for swoon-worthy comfort food?  Yeah, me too.  It’s not especially healthy and I wouldn’t eat it every day – but when I want it, I WANT it.  Like now.  We just finished hosting our second Luau and I think everybody had a great time.  Check out the pics from the latest Luau here.  But in the meantime, as I’m recovering (no clean-up necessary because we have THE BEST FRIENDS IN THE WHOLE WORLD!) I want something warm and creamy and buttery.  You too?

Well alright then!  Welcome to Simple Pleasures Sunday.  Every so often on Sundays I’ll be posting some of my all time favorite comfort foods. They are nothing fancy, but they seem to lock onto every pleasure center in your brain.  I sure hope you enjoy them as much as I do.  And so to kick off Simple Pleasures Sunday, I’d like to introduce you to June Warren’s Potato Casserole.

You would have loved June Warren.  She was without-a-doubt the Hostess with the Most-est. She was one of those delightful women who looked like June Clever complete with pearls and all.  June lived in St. Petersburg Florida.  With the recent hurricane, she has been on my mind.  I’m sure June has long passed on by now.  I knew her in the early 90’s and she was probably in her 70’s at that point.  But maybe not.  I’d like to think of her as still in her kitchen making incredible food.

When June Warren had you over for dinner, she would start with an assortment of hor d’oeuvres.  And I don’t mean just any hor d’oeuvres, I’m talking about a wonderful artichoke spinach dip (don’t worry I’ll share it soon – and you’ll LOVE IT)….

But June didn’t just serve it in a plain bread bowl.  June served it in an alligator bread bowl…

Just because she could.

June wanted her guests happy.  She was one of the most warm and welcoming ladies I have ever had the pleasure of meeting.  She embodied one of my favorite quotes from “Blast from the Past” (a cute move, rated PG13):

“the short and simple definition of a lady or a gentleman is someone who always tries to make sure the people around him or her are as comfortable as possible.”

Yep – the only way to roll.

Turns out a large part of June’s definition of happy and comfortable included ‘well fed’.   And June didn’t stop with hor d’oeuvres.  She would set a fantastic five to seven course meal on the table for dinner (reminds me of mom) including wonderful briskets and fruit salads and soft, fluffy homemade rolls.  But the ALL TIME BEST THING June made was her Creamy Potato Casserole.  She served it the first time we were there for dinner.  I took a helping to be polite, OK – because I LOVE potatoes, and WOW.  It was nothing fancy, but it sure was delicious. So I asked for seconds.  And then, when all eight other people at the table were more than done eating, I took a third helping.  And then – I begged for the recipe.  And you know what?  It’s incredibly simple.  Just the combination of these basic items is all it takes.

You’re basically layering hash browns (gotta be Mr. Dells!), butter and Lawry’s Seasoned Salt …

Then you’re dotting the final layer with butter…

…pouring cream over the whole thing and baking it until the potatoes are tender and golden brown.

That’s it.  But, man is it good.  The potatoes soak up all the buttery, creamy goodness and the end result is much more than the sum of its parts.

Here it is for a dinner I just made for some business associates who were in town for several days (can’t have ’em eating restaurant food).  It’s a wonderful make ahead dish.  Assemble it the night before serving, refrigerate it and you’re ready to go.  It was perfect with a grilled KC Strip steak and some broiled Parmesan zucchini sticks.

Enjoy.

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Let’s get started!

 

5 from 1 vote
Creamy Hash Brown Casserole
Print
June Warren's Creamy Potato Casserole
Prep Time
10 mins
Cook Time
1 hrs
Total Time
1 hrs 10 mins
 

GREAT make ahead potato dish. Better than mashed!

Course: Side Dish
Cuisine: American
Author: June Warren
Ingredients
  • 1 (30 ounce) bag Mr. Dell’s shredded potatoes
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons Lowry’s Season Salt
  • 1 cup whipping cream
  • 5 tablespoons salted butter
Instructions
  1. Grease a 2 quart casserole dish with 1 tablespoon butter

  2. Layer as follows:

         ¼ of the potatoes

         Dot with 1 tablespoon butter

         Sprinkle all over with ½ teaspoon Lowry’s Season Salt

         Sprinkle all over with ½ teaspoon salt

  3. Repete for 3 layers total
  4. Finish with remaining potatoes

MAKE AHEAD NOTE: If not ready to cook and serve, cover and refrigerate up to 24 hours.
  1. When ready to serve, preheat oven to 325 degrees

  2. Pour cream over casserole
  3. Melt remaining tablespoon butter and evenly brush or pour all over top layer of potatoes.
  4. Bake in center of oven uncovered for an hour to an hour and 15 minutes or until potatoes are tender.

  5. Move potatoes to top oven shelf and turn on broiler. Let potatoes sit under the broiler, watching them contently, until top is crisp and a golden brown.

  6. Remove and serve.

Recipe Notes

GREAT make ahead potato dish. Better than mashed! .

 

Here’s some other fantastic recipes to put you in a Hawaii frame of mind.

Huli Huli Chicken

This is without a doubt one of the Best. Chicken. Recipes. Ever. We fixed this for our luau last year. I figured out of the 140 guests there had to be some folks who didn’t like roast pig. So we made 70 pieces of Huli Huli Chicken to supplement the roast pig. Turns out no one doesn’t like roast pig. But NO ONE wanted to skip the chicken either.

read more

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Fruit Kabobs in a Pineapple

Fruit Kabobs in a Pineapple

Cooking for a Crowd

 

 Aloha Dreams

   Fabulous Recipes, Cooking for a Crowd, & Dream Home Design

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Fruit K-a-b-o-b-s in a Pineapple

Are you ready for some FUN?

Queue some mellow Hawaiian tunes and pass the Kahlua pork!

These fruit kabobs in a pineapple are a great option anytime you want to serve fruit in a fresh, fun new way.   One of the more popular dishes at our last luau, your guests will love it.   Use a wide variety of fruit, in a festive range of colors including:

Cantaloupe

Pineapple

Watermelon

Strawberries

Kiwl or Honey Dew Melon

Mandarin Oranges

And it couldn’t be easier.  Start by cutting off the tops of your strawberries, like this.

Next, cut your fruit into 1 inch bite-size pieces and place in bowls.  Then slice off the bottom of a pineapple so it will stand upright solidly, like this.

Finally, simply thread your fruit onto the skewers and insert into the pineapple at an angle all around the pineapple in 4 rows.   I made this pineapple with 12 skewers for an Eclipse party we recently held.

It tastes every bit as great as it looks.

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Or Make Now

 

Fruit Kabobs in a Pineapple
Print
Fruit Kabobs in a Pineapple
Prep Time
20 mins
Total Time
20 mins
 

An AlohaDreams.com recipe.

Course: Side Dish
Servings: 24 servings
Author: Betsy Edwards
Ingredients
  • 1 pineapple
  • 24 wooden skewers
  • 24 pieces watermelon
  • 48 strawberries (Note: Get 3 pounds. Each pound of strawberries = about 18 strawberries)
  • 24 pieces cantaloupe (1 cantaloupe)
  • 24 pieces mandarin oranges (1 can or small jar)
  • 24 pieces pineapple (1 whole pineapple will yield about 6 slices with 6 pieces per slice to total 36 pieces)
  • 24 slices kiwi fruit or 24 pieces honeydew melon (About 6 slices per kiwi, so get 4 kiwi)
Instructions
  1. Cut the bottom off the pineapple so it sits flat on a plate.
  2. Cut the fruit into 1-inch, or bite-size, chunks.  Trim the leaves off the strawberries, but do not core them.

  3. If using wooden or bamboo skewers, make sure all the splinters are off of them by rolling two together in your hands, or rub them over each other, as if you are sharpening a knife.
  4. Skewer the fruit on the skewers, alternating fruit types and colors on each stick.

  5. Make sure to insert the skewers into the pineapple angled up, so the fruit don't slip off the end.

MAKE AHEAD NOTE:
  1. Pineapple Kabobs can be made earlier in the day for serving the same day.  For best results, I would not make them the day prior

 

 

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Easy Island Fried Rice

Easy Island Fried Rice

Cooking for a Crowd

 

 Aloha Dreams

   Fabulous Recipes, Cooking for a Crowd, & Dream Home Design

Sign-up for Fabulous Recipes!

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Easy Island Fried Rice

Everyone in Hawaii has their own version of fried rice. This is mine.  And I think it’s way better than any Chinese take-out. This homemade version is also healthier and less expensive!  Add some diced spam if you want to make it authentic Hawaiian.  It’s one of the popular side dishes at our luau.

Like shrimp, chicken or pork?  Go for it.  As for the veggies, nothing’s easier than a frozen package of peas & carrots!

 

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Or Make Now

Family Size

 

Easy Fried Rice
Print
Easy Island Fried Rice
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

Better than take out, you can add a taste of the Islands to this easy fried rice by including some diced Spam.

Course: Side Dish
Servings: 8 people
Author: Betsy Edwards
Ingredients
For the Rice
  • 1 and 1/2 cups white rice
  • 3 and 1/3 cups water
  • 1 tablespoons butter
For the Fried Rice
  • 4 tablespoons vegetable or canola oil divided
  • 1 white onion chopped
  • 1/4 (16 ounce bag) frozen peas & carrots
  • 2 cloves medium garlic minced
  • 2 teaspoons soy sauce
  • 2 teaspoons toasted sesame oil
  • salt to taste
  • ground white pepper to taste
  • 3 large eggs
Optional:
  • 1 cups cooked ham , diced - or
  • 1/3 can spam , diced
Instructions
Make the Rice
  1. In a large sauce pan, combine rice, water and butter. Bring water to a boil. Reduce heat to medium low and simmer, covered, for 20 minutes. Remove from heat. Let stand covered 5 minutes or until water is absorbed. Fluff with fork.
MAKE AHEAD NOTE: Rice can be cooked fresh, spread on a tray, and allowed to cool for five minutes, or alternatively transferred to a loosely covered container and refrigerated up to three days.
  1. When ready to cook the fried rice, heat 1 tablespoon vegetable oil in a large skillet or wok over medium heat, add onions and cook until soft and translucent. Remove onions to a large bowl and set aside.

  2. If using day-old rice, transfer rice to a medium bowl and break up with your hands into individual grains before proceeding. Heat 1 tablespoon vegetable oil in the large skillet or wok over high heat until smoking. Add half of rice and cook, stirring and tossing, until the rice is pale brown, toasted, and has a lightly chewy texture, about three minutes. Transfer to the bowl with the onions. Repeat with another 1 tablespoon oil and remaining rice.

  3. Return all the rice and onions to the skillet or wok and press it up the sides, leaving a space in the middle. Add 1 tablespoon oil to the space. Add frozen peas and carrots, and garlic and cook, stirring gently, until lightly softened and fragrant, about 1 minute. Toss with rice to combine. Add soy sauce and sesame oil and toss to coat. Season to taste with salt and white pepper.
  4. Push rice to the side of the wok and add remaining 1 tablespoon oil. Break the eggs into the oil and season with a little salt. Use a spatula to scramble the eggs, breaking it up into small bits. Toss the egg and the rice together.
  5. If including the optional ham or spam, add and continue to toss and stir until the rice grains are mostly separated and ham or spam is hot.

 

 

Large Group

 

Easy Fried Rice
Print
Large Group Easy Island Fried Rice
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

A great side dish for your next luau or family reunion

Course: Side Dish
Servings: 35 people
Author: Betsy Edwards
Ingredients
For the Rice
  • 3 cups white rice
  • 6 cups water
  • 2 tablespoons butter
For the Fried Rice
  • 4 tablespoons vegetable or canola oil divided
  • 4 small onions chopped
  • 1 (16 ounce bag) frozen peas & carrots
  • 10 cloves medium garlic minced (minced garlic in a jar works great)
  • 5 teaspoons soy sauce
  • 5 teaspoons toasted sesame oil
  • salt to taste
  • ground white pepper to taste
  • 5 large eggs
Optional:
  • 4 cups cooked ham diced - or
  • 1 can spam diced (if you want to be authentic)
Instructions
  1. In a large sauce pan, combine rice, water and butter. Bring water to a boil. Reduce heat to medium low and simmer, covered, for 20 minutes. Remove from heat. Let stand covered 5 minutes or until water is absorbed. Fluff with fork.
MAKE AHEAD NOTE: Rice can be cooked fresh, spread on a tray, and allowed to cool for five minutes, or alternatively transferred to a loosely covered container and refrigerated up to three days.
  1. When ready to cook, heat 1 tablespoon vegetable oil in a large skillet or wok over medium heat, add onions and cook until soft and translucent. Remove onions to a large bowl and set aside.

  2. If using day-old rice, transfer rice to a medium bowl and break the rice up with your hands into individual grains before proceeding. Heat 1 tablespoon vegetable oil in the large skillet or wok over high heat until smoking. Add 1/3 to 1/2 of rice (depending on the size of your skillet) and cook, stirring and tossing, until the rice is pale brown, toasted, and has a lightly chewy texture, about three minutes. Transfer to the bowl with the onions. Repeat with another 1 tablespoon oil and remaining rice.

  3. Return all the rice and onions to the skillet or wok and press it up the sides, leaving a space in the middle. Add 1 tablespoon oil to the space. Add frozen peas and carrots, and garlic and cook, stirring gently, until garlic is lightly softened and fragrant, about 1 minute. Toss with rice to combine.  Add soy sauce and sesame oil and toss to coat. Season to taste with salt and white pepper.

  4. Push rice to the side of the wok and add remaining 1 tablespoon oil. Break the eggs into the oil and season with a little salt. Use a spatula to scramble the eggs, breaking it up into small bits. Toss the egg and the rice together.
  5. If including the optional ham or spam, add and continue to toss and stir until rice grains are mostly separated and ham or spam is hot.

 

 

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Auntie Ahulani’s Amazingly Good Mac Salad

Auntie Ahulani’s Amazingly Good Mac Salad

Cooking for a Crowd

 

 Aloha Dreams

   Fabulous Recipes, Cooking for a Crowd, & Dream Home Design

Sign-up for Fabulous Recipes!

1 HOME
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4FEED A CROWD
5DESIGN A ROOM
6PLAN A PARTY
3 EXPLORE

Auntie Ahulani’s Amazingly Good Mac Salad recipe

Are you ready for flaming torches, tropical drinks, amazing roast pig, Huli Huli chicken and all things tiki??  The sound of the Hawaii War Chant is in the air and the leis are lined up.  It is SO on.  In just under 5 weeks… WE ARE HAVING A LUAU!

Join me over the next month as I post some fabulous Luau Recipes – everything from Beach Baby Pudding Cups to Huli Huli chicken – perfect summer recipes for your next barbecue, cookout or family reunion.  We’ll be starting with one of my personal favorites – Auntie Ahulani’s Amazingly Good Mac Salad.

I received this recipe, along with many others, from Auntie Ahulani, a wonderful Hawaiian lady.   At 76 she is still going strong and, if you’re looking for her, is likely found in her tiny retro kitchen fussing over a bubbling pot of beautiful sun-orange lilikoi jelly. Small but feisty and very kind, Auntie Ahulani was quick to offer to share some of her most amazing recipes with me as long as I would pass them on.  I’ll be sharing them with you in the coming months. I hope you enjoy them as much as I do.  Here is Aunti Ahulani’s Amazing Good Mac Salad recipe.

Authentic Hawaiian Mac Salad is ridiculously simple. In fact, a true Hawaiian macaroni salad is basically just macaroni, carrot, mayonnaise, salt and pepper.  If you’re feeling frisky you can add celery, extra onion, potatoes, crab, or peas.  But don’t even think of mixing in ham or pineapple – it’s just not authentic.  This version omits the carrot.

Besides being true to the add-in options, there are 2 main things that make Hawaiian Macaroni Salad authentic:  lots of mayonnaise (which is partly why it’s so wonderful) and soft plump macaroni.  Actually the two go hand in hand.  Hawaiians cook their macaroni until it’’s very soft. There’s a reason for this. It enables the macaroni to soak up more of the wonderful dressing. • In Hawaii it’s all about the mayonnaise.

And you don’t want to use just any brand of mayonnaise.  It has to be Hellman’s (sold as Best Foods to our friends west of the Rockies). That’s it.  Trust me, it just won’t taste right with any other brand.  And don’t hold back on the mayonnaise amount.  I know it sounds like a lot, but the creamy delicious results will speak for themselves.

 

Have you ever had a Hawaiian-style plate lunch?   Macaroni salad is a staple of the Hawaii-style plate lunch.

A plate lunch is great meal and consists of a scoop of mayonnaise-rich mac salad along with a couple mounds of white rice to mix into some huli huli chicken or teriyaki chicken with a sweet-and-tangy shoyu, sugar, garlic, ginger marinade.  This mac salad is right at home in the mix.

 

Pin for Later

Or Make Now

Let’s get started!

 

5 from 2 votes
Hawaiian Macaroni Salad
Print
Auntie Ahulani’s Macaroni Salad
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

A classic authentic Hawaiian Macaroni Salad. An AlohaDreams.com recipe.

Course: Side Dish
Servings: 16 servings
Author: Auntie Ahulani
Ingredients
For the macaroni
  • 1 pound elbow macaroni
  • 1 tablespoon salt
For the Dressing
  • 3 cups Hellman’s mayonnaise (or Best mayonnaise)
  • 1 small yellow onion diced
  • 1 pound imitation crab , chopped
  • 1 (10 ounce) package frozen peas , cooked
  • 2 stalks celery , chopped
  • 4 large hard boiled eggs , grated
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 3 green onions chopped
Instructions
  1. In a very large pot bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta. Cook until very soft, about 13 - 15 minutes. Drain pasta and return to pot.
  2. Meanwhile in a large bowl combine onions, crab, peas, salt, pepper and celery. Mix in the mayonnaise.
  3. Separate egg yolks from egg whites. Chop egg whites and add whites and yolks to the mayonnaise mixture.
  4. Gently stir in the cooked and drained macaroni.
MAKE AHEAD NOTE:
  1. Can, and should, be made at least 4 hours in advance and preferably up to 1 day for the flavors to marry.  Cover and refrigerate.  Serve sprinkled with the chopped green onion.

 

Here’s some other fantastic recipes to put you in a Hawaii frame of mind.

Huli Huli Chicken

This is without a doubt one of the Best. Chicken. Recipes. Ever. We fixed this for our luau last year. I figured out of the 140 guests there had to be some folks who didn’t like roast pig. So we made 70 pieces of Huli Huli Chicken to supplement the roast pig. Turns out no one doesn’t like roast pig. But NO ONE wanted to skip the chicken either.

read more

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Mexican Street Corn Casserole

Mexican Street Corn Casserole

Cooking for a Crowd

 

 Aloha Dreams

   Fabulous Recipes, Cooking for a Crowd, & Dream Home Design

Sign-up for Fabulous Recipes!

1 HOME
2COOK A RECIPE
4FEED A CROWD
5DESIGN A ROOM
6PLAN A PARTY
3 EXPLORE

Mexican Street Corn Casserole

Simple and really delicious, this Mexican Street Corn Casserole will be a sure hit with your whole family!  It’s a winner.

Have you ever had Mexican Street Corn?  It’s one of my favorite things. A grilled ear of sweet corn is slathered with mayonnaise, sprinkled with chili power and lime juice and covered in cheese.  (I’m so in!)

They serve wonderful Mexican Street Corn in Puerto Vallarta.    I know this because one day I got the wild hair that we needed a Puerto Vallarta vacation.   Twenty minutes later on Google, I turned up Villa Amapas.  (I’m dangerous in this mode.)

What do you think?  Could you hang here with a good book?

Well me too!  It only took me about 3 minutes to become convinced this was our next vacation destination, and Jeff no time at all (Jeff is an easy mark).  So I called a couple of other couples who only took about 15 minutes to opt-in and we were off!

Welcome to Villa Amapas – Puerto Vallarta

It is Amazing.  And with 3 couples you can rent it for as low as $300 per couple per night.   Would this work for you?

Did I mention Villa Amapes comes with Lupe?  Lupe is an out-of-this-world cook.  This Mexican Street Corn Casserole is my take on one of Lupe’s fabulous recipes.  I’ll be publishing more of her recipes here in the months to come.  Here’s Lupe’s table waiting for dinner.

Oh, and in case that wasn’t enough, Villa Amapas also comes with Miguel, Lupe’s charming husband, who magically appears with marvelous treats and cold drinks the minute you hit the pool.

Here’s the link in case you’re thinking you could stand a bit of this action.

Villa Amapas Puerto Vallarta

 

Anyway, back to the wonderful Street Corn.  (Sorry – I got side tracked thinking of that infinity edge pool and Lupe’s cooking.)   I’ve taken the traditional Mexican street corn and incorporated it into one of Lupe’s fantastic casseroles. It has the same great flavors of Mexican street corn but with the all the easy-prep benefits of a casserole.

This Mexican Street Corn Casserole is very easy to make.  You can do it all in one bowl and one casserole dish!  The color is wonderful when baked, as it turns a nice orange on top and is very attractive.  In case you’re wondering what cotija cheese is, it’s a hard cow’s milk cheese from Cotija, Mexico.  Wonderfully salty and crumbly, it looks like this.

Your Mexican Street Corn Casserole is perfect for barbecues and loaded with flavor!  You can serve it as a side dish, or a dip (Jeff is enjoying the leftovers with tortilla chips as we speak).  You can even use it in tacos.  Enjoy!

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Hungry Yet??

Me too.  Let’s get started!

Family-size Mexican Street Corn Casserole

Print
Mexican Street Corn Casserole - Family Size
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
Course: Side Dish
Cuisine: Mexican
Servings: 15 servings
Author: Betsy Edwards
Ingredients
  • 2 tablespoons butter
  • 10 ounces cotija cheese
  • 2 pounds frozen corn
  • 1 teaspoon lime juice
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 6 ounces (2 cups) Monterey Jack cheese shredded
  • 1 large egg
  • 1 1/2 teaspoons garlic powder
  • 2 teaspoons chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
Instructions
  1. Preheat oven to 350 degrees. Place cotija cheese in the food processor and pulse until cheese is reduced to crumbles. Reserve one-half of the cheese.
  2. In a medium bowl, combine the corn, mayonnaise, sour cream, jack cheese, one-half the cotija cheese and egg. Mix until combined. Grease a 2 quart casserole dish with 2 tablespoons butter. Pour the mixture in the casserole dish and bake, uncovered, for 45 minutes.

MAKE AHEAD NOTE: Can be made to this point and refrigerated for 1 day. Reheat in a 350 degree oven till warm.
  1. To serve sprinkle reserved cotija cheese over the casserole.

 

Mexican Street Corn Casserole for a Crowd

 

Print
Mexican Street Corn Casserole for a Crowd
Prep Time
20 mins
Cook Time
1 hrs
Total Time
1 hrs 20 mins
 
Course: Side Dish
Cuisine: Mexican
Servings: 30 servings
Author: Betsy Edwards
Ingredients
  • 2 tablespoons butter
  • 4 pounds frozen corn
  • 1 teaspoon lime juice
  • 2 cups mayonnaise
  • 1 cup sour cream
  • 12 ounces (4 cups) Monterey Jack cheese , shredded
  • 2 large eggs
  • 1 tablespoon garlic powder
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
Special Equipment
  • 1 large aluminum roasting pan
Instructions
  1. Preheat the oven to 350 degrees. Place the cortina cheese in the food processor and reserve 1/2.
  2. Combine the corn, mayonnaise, sour cream, jack cheese, parmesan, and egg and mix until combined. Grease a large disposable aluminum roasting pan with butter. Pour the mixture in the prepared pan and bake uncovered, for 45 - 60 minutes.

MAKE AHEAD NOTE: Can be made to this point and held in a slow cooker, covered, on LOWEST setting for up to 2 hours.
  1. To serve, sprinkle 1 cup cotija cheese over the casserole.

 

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I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

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Potato Salad

Potato Salad

Cooking for a Crowd

 

 Aloha Dreams

   Fabulous Recipes, Cooking for a Crowd, & Dream Home Design

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2COOK A RECIPE
4FEED A CROWD
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Perfect Potato Salad for your Summer BBQ & Entertaining

It’s almost SUMMER!!!  And I, for one, can’t wait. I’m ready for some potato salad.  Right now.  There are a lot of marginal potato salad recipes out there. You know the ones I’m talking about. The potatoes are waxy or undercooked, there isn’t enough creamy stuff to bind the whole thing together, the flavor or texture is too uniform, or – worst of all – the potatoes, which are supposed to be the star of the show, are bland and uninspiring.

Don’t get me wrong. I love potatoes.

Really love them.

If it’s got potatoes in it, I’m your girl!  But I’m often disappointed with potato salads.

This potato salad recipe is the culmination of many years of small improvements. I started with mom’s recipe (which was pretty great already) and modified it to include crunchy dill pickles for added zing. Next I switched out the new red potatoes for Yukon golds.  As you’re gently mixing the ingredients together some of the Yukon gold potatoes break down into a wonderful tangy mash.  That’s what gives it that great creaminess.

Then I added some green onions for color and flavor.   It was very good, but something was still missing. Although their texture was perfect, the potatoes were still bland.

Finally, several years ago I found the secret.

The secret ingredient?   Pickle Juice.

Yep. Pickle Juice. I picked up this trick from reading the Food Lab by J. Kenji Lopez-Alt over at Serious Eats, a fantastic site. He’s a wonderful cook and I’m consistently impressed with his recipes.

Along with all of the great ingredients that give this salad a wonderful depth of flavor and lots of texture, the pickle juice when mixed with the hot potatoes infuses them with a wonderful tang. Combined with the creamy texture created when some of the potatoes break down and mix with the mayonnaise, this potato salad is insanely special.

This Potato Salad can, and should, be made in advance. In fact, it’s best served the next day. Or you can cover and refrigerate for at least 3 hours before serving.  I love to use one of our family’s old green or yellow Pyrex bowls.  As you can see from the pictures below, it’s been through A LOT of rounds of Potato Salad.  Do you have a favorite family serving bowl or dish?

Pin for Later

Or Make Now.

 

Hungry Yet??

Me too.  Let’s get started!

 

Potato Salad
Print
Potato Salad
Prep Time
30 mins
Cook Time
5 mins
Total Time
35 mins
 

It might seem like a lot of salt in the water to boil the potatoes, but that, along with the pickle juice is what gives the potatoes more flavor.

Course: Side Dish
Cuisine: American
Servings: 18 people
Author: Betsy Edwards
Ingredients
  • 4.5 pounds Yukon Gold potatoes peeled and cut into 1/2-inch chunks, that’s about 10 – 11 med/large potatoes
  • 1 tablespoon salt
  • 5 tablespoons pickle juice
  • 1 tablespoon yellow mustard
  • 1 cup mayonnaise
  • 1 teaspoon salt
  • 3/4 red onion diced
  • 4 green onions chopped
  • 5 spears Kosher dill pickles cubed (not Polish)
Instructions
  1. Measure dill pickle juice into a small bowl or measuring cup and set aside.

  2. Add potatoes and 1 tablespoon salt to 3 quarts water in a large saucepot. Bring to a boil over high heat. Once boiling, reduce heat to low and simmer until potatoes are tender when pierced with a knife, about 25 - 30 minutes.
  3. Meanwhile, in another bowl, combine mayonnaise, mustard, red onion, green onions, pickles and 1 teaspoon salt.
  4. When potatoes are tender, drain thoroughly and add hot potatoes to a large bowl. Sprinkle pickle juice over potatoes and stir gently to coat.

  5. Gently fold mayonnaise mixture into potatoes.
Make Ahead Note:
  1. Potato Salad can, and should, be made in advance. It’s best served the next day. Cover and refrigerate for at least 3 hours before serving. Leftovers can be stored, covered, in the refrigerator for up to 4 days.

 

Potato Salad for a Crowd

5 Reasons this is a Fantastic Large Group Potato Salad Recipe:

  1. It makes 5 pounds of potato salad.  This works out to 16 (5 ounce) servings or 20 (4 ounce servings).  If you are serving this as one of 4 or more items on a buffet, the average person will take a 4 ounce serving.
  2. It’s a great make in advance recipe.  In fact, it’s better the next day.
  3. It holds up well on a serving line.
  4. It’s very easy, it always turns out great and can be assigned out if you’re cooking in large quantities.  It’s far better than anything you can buy.
  5. Everyone loves it.

Want more delicious recipes ?

French Apple Custard Pie with Creme Anglaise Sauce

This French Apple Custard Pie is the perfect holiday dessert! This golden, flaky pie crust is sweet and delicious with crunchy bits of sanding sugar. The tart apples are held together in a velvety-smooth custard filling with a creamy, rich sauce that really takes your pie over the top. Only YOU will know how EASY it comes together. Your family and friends will love it!

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I’m so excited you are making one of my recipes and I would love to see how it turns out!  Make sure to share the aloha on instagram and tag me@alohadreams so I can see your masterpiece!

Follow me on Instagram . Have fun cooking, and be happy!

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

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