German Potato Salad Casserole
Ingredients
- 1 (15.0 oz.) can of German Potato Salad
- 1 lb. lean ground beef
- 1 cup onion, chopped
- 2 garlic cloves, minced
- 1 tsp. dried thyme leaves, crumbled
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 (14.5 oz.) can diced tomatoes, well drained
- 1-1/2 cups shredded Swiss cheese
Preheat oven to 350oF. Cook ground beef (breaking up into large chunks), onion, garlic, and thyme in large skillet over medium heat 8 to 10 minutes or until beef is no longer pink; drain. Add salt and pepper; stir in potato salad and tomatoes. Cook over medium heat until liquid is reduced and thickened, approx. 7 minutes, stirring occasionally. Stir in 1 cup cheese and spoon mixture into an ungreased 2-quart baking dish. Sprinkle remaining cheese on top and bake uncovered for 15 minutes or until bubbly. Remove from oven and let stand 5 minutes before serving.
Makes 4 servings
German Potato Salad Soup
Ingredients
- 2 (15 oz.) cans of German Potato Salad, chopped
- 1 cup onion, chopped
- 1 cup red bell pepper, chopped
- 1 tbsp. olive oil
- 1 (12 oz.) bottle light ale beer
- 3/4 cup chicken broth
- 1 cup diced ham
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 tbsp. parsley
- Rye croutons, optional
- Crumbled bacon, optional
Saute onion and bell pepper in oil in 3-qt. saucepan over medium heat until onion just starts to brown (5 - 7 minutes), stirring occasionally. Add potato salad, beer, broth, and meat; stir to combine. Bring to a boil, reduce heat and simmer uncovered 10 minutes, stirring occasionally. Add seasonings; top with rye croutons and bacon before serving.
Makes 4 servings
Hot & Spicy German Potato Salad
Ingredients
- 1 (15 oz.) can of German Potato Salad
- 1 tbsp. olive oil
- 1 small onion, cut into thin slivers
- 1 red bell pepper, cut into thin strips
- 1 garlic clove, minced
- 1/4 tsp. crushed red pepper flakes
- 1 tbsp. parsley, chopped
- Salt to taste
Heat olive oil in large skillet over medium heat. Add onion, bell pepper, and garlic. Cook, stirring often until tender, about 10 minutes. Add potato salad and crushed red pepper; heat 1 to 2 minutes. Remove from heat; stir in parsley and salt.
Makes 4 servings
