Cooking from my Home Store

  Each week on my cooking blog I post a weekly menu on Wednesday. This week I challenged myself to an experiment; cook from my home store. I will be preparing each day's dinner solely with items in my home store; allowing me to better see how prepared my family is for an emergency, and how to best utilize my THRIVE products and other home store items.

  Today is Scalloped Potatoes. I will be serving the potatoes with ham from my freezer and canned green beans.

Scalloped Potatoes (Better known as Funeral Potatoes in Utah-weird, I know!)

5 c. (FD) THRIVE Potato Dices

1 c. THRIVE Sour Cream Powder (rehydrated with 1 c. water)

2 recipes Magic Mix Cream of Mushroom Soup (to equal 2 cans Cream of Mushroom Soup)

1/2 c.THRIVE Butter Powder (rehydrated with 1/2 c. water)

1 1/2 c. THRIVE Shredded Cheddar Cheese

1/2 tsp. THRIVE Iodized Salt

1/4 tsp. black pepper

2 c. Corn Flakes, crushed

1/4 c. margarine, melted

  Pour 10 cups water into a large pot and bring to a boil; add potato dices and boil 10 minutes. Drain potatoes and pour into a 9x13 baking dish. Add sour cream, cream of mushroom soup, butter, cheese, salt and pepper; stir to combine.

  Combine crushed corn flakes and melted margarine; sprinkle over casserole. Bake at 350 degrees 30-45 minutes or until casserole bubbles around the edges.