Remember the old potato chip slogan, “Betcha can’t eat just one”? Well, it’s certainly true–and we couldn’t stop at just one potato chip recipe for National Potato Chip Day, either. This tasty snack has shared the spotlight with too many of our most beloved events, enhancing our enjoyment of the big game or that all important birthday. [photo via flickr]
Yes, the potato chip has served us well. It has dived into dips on command, known the sting of ghost chili salsa, has endured slumber parties, cookouts and camp-outs. It has given crunch to our sandwiches and been crushed into our salad, soup and chili. It has been a faithful and versatile snack for us, and now it is time to give back. So here’s to you, humble potato chip. The spotlight is yours today and as a token of our esteem, your own recipe: Potato Chip Casserole!
The name alone will get the kids’ attention. This super-easy totally tasty treat is destined to become one of the most requested dishes in your house. It covers all the bases and has that familiar potato chip taste that compliments everything it’s cooked with. Make, enjoy, and be prepared to dish out seconds. Also be prepared to enjoy a classic potato chip commercial we’ve thrown in at the end of the recipe. It kinds of sums up how we’ve been seen this week by our fellow editors at BiteSizeWellness and HealthyWayToCook. We told them this one had vegetables in it…
- 1 pound ground beef
- 1 15 oz can green beans, drained
- 1 11-15 oz can whole kernel corn, drained
- 2 10.75 oz cans condensed cream of mushroom soup
- ½ cup shredded mozzarella cheese
- 1 cup crushed potato chips
- Preheat the oven to 350 degrees F (175 degrees C).
- Brown ground beef in a large skillet over medium-high heat. Stir until evenly browned and drain.
- Stir in the green beans and corn. Cook for a few minutes until vegetables are warm.
- Mix in the cans of soup until well blended. Do not dilute.
- Transfer the entire mixture to a 9×13 inch baking dish. Top with shredded cheese and crushed potato chips to completely cover.
- Bake for about 15 minutes, until the cheese melts and the chips are toasted golden brown.