Friday Foodie

I tried two new recipes for our potluck last Sunday and they were both really good!  I Googled "Potluck side dishes" and "Potluck salads" until I found something that looked interesting.  I failed to take a picture of either item, but was able to find them on the original sites.  I made both of these, along with Tamale Pie, on Saturday and only had to bake the potatoes and Tamale Pie on Sunday morning.

Broccoli and Cranberry Salad
Original recipe here, I made a few changes to fit my taste.  I also doubled the recipe.

Ingredients:
5 cups broccoli florets, cut into 1/2-inch pieces
1/2 cup sliced carrots
1 cup shredded sharp Cheddar cheese
1 cup cooked and crumbled bacon pieces
1 cup sunflower kernels
3/4 cup Ocean Spray® Craisins® Original Dried Cranberries
Honey mustard salad dressing

Directions:

Combine all salad ingredients in a large mixing bowl; mix well. Add dressing to salad and mix well. Refrigerate 1 hour.
Makes 8 to 10 servings.

Southwestern Potato Casserole from Plain Chicken

1 (32oz) bag shredded hash browns
1 can cream of chicken soup
16 oz sour cream
1 Tbsp dried minced onion flakes
1 can Rotel, drained
8 oz cheddar or Mexican blend cheese, grated

Preheat oven to 400 degrees.
Combine sour cream, cream of chicken soup, Rotel tomatoes, and cheese in a large bowl. Fold in the hash browns and pour into a 3-quart casserole that has been sprayed with nonstick cooking spray. Bake for 45 minutes.
I was suppose to top this with two cups of crushed tortillas chips, but totally forgot!  It still tasted good, but was more like a breakfast casserole I have made in the past than a side dish.