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Saturday, 29-Apr-2017 19:17:14 EDT
recipe: grandma's superspuds


Continuing on the theme of balanced family meals for moms (and dads) who hate to cook, my Grandma's Superspuds recipe is highly forgiving and so ridiculously easy!

Grandma's Superspuds is perfect for those days when time REALLY has run out!

We've all been there... Dinner is in about an hour and panic sets in about what to make for the hungry bellies coming in from their busy day. Looking in the fridge, there are some leftovers, but not enough to feed everyone – and there's no time to defrost anything from the freezer either... A heavy palm meets an awaiting forehead resulting in a loud sssss-smack, but what do you do?

Panic! Or you might make a quick dash to your emergency drawer? Ya, we all have similar order-in menus stuffed in a drawer too... But ordering 'pizza' or going out for dinner is not always the best solution depending on how regularly you find yourself in this tight spot – it's just too expensive.

Luckily, my Grandmother shared her Superspuds recipe with members of my family years ago that is now yours to keep too. It's ridiculously easy to make, requiring only a large mixing bowl and a casserole dish (I split it into two casserole dishes, one for immediate consumption and the other to refrigerate). Preparation time? You won't believe me... because it's less than ten minutes.

The ingredients are simple – mostly frozen and canned goods, and / or leftovers. It's my emergency back-up meal plan with ingredients easy to store and keep in stock for such desperate occasions. However I must warn you, it's enjoyed thoroughly by all and it is also a great addition to any party spread... but if made too regularly, you may notice crestfallen faces around your dinner table very soon – as with anything else 'too' regular, agree? Mostly, it's because it's that easy to make this dish, so don't fall into that trap (like I did). I guarantee from personal experience that they will get sick of it if this becomes a too-frequent meal.

To reiterate my point... On average, I find myself in this type of a jam twice per month. I don't like it – it's stressful – but I do I allow myself at most these two monthly concessions knowing that some level of acceptance from my family will be forthcoming. Any more than that requires a recipe for me to smarten up as my family is not exactly shy about telling me as much! So these days, for one such 'allowable' occasion, I will make my Grandma's Superspuds (revised of course to accommodate my family and hectic schedule). And the other monthly concession? Well, I rely on my only other 'dinner-rescue-option' currently known to me – the telephone. I'm just not that super-ish...!?

To conclude, we 'household chefs' do always look better having prepared a meal from the kitchen more than resorting to 'ordering in' despite our busy worlds. We just don't have to tell them how easy it is to make it... right?

Surprise them! Revel in the glory of being supermom (or dad) in disguise! Here it is and, 'Shhhh, for goodness sakes...!' They'll love it, only once per month at the most, and 'my' Grandma – Joyce Quinn – would be so proud:


  • 1kg bag McCain Country Style Hashbrowns, frozen (these work best)
  • 1 can condensed Cream of Mushroom Soup (do not add water)
  • 1 can condensed Cream of Chicken Soup (do not add water)
  • 250mL sour cream or ricotta cheese
  • 1-2 cups of beef, poultry, pork, sausage, lamb, or ham – depending on what leftovers you have or what you have available precooked and frozen – cubed
    (ham is the best, very reminiscent of a warm Ham & Cheese Sandwich)
  • 1/2 cup frozen peas, corn, and / or carrots
    (if you don't have frozen vegetables, any leftover or fresh vegetable works too)
  • grated mozerella and / or cheddar for topping
  • parsley to garnish, fresh or dried, as desired
    If you like extra moisture, also add 1 can of condensed Cheddar Soup
    (do not add water)

  • Yield: 8-10 full meal servings


Preheat oven to 350ºF. Mix all ingredients in a large bowl except for the topping and garnish.


The measurements above are a rough estimate. The recipe is very forgiving so feel free to adjust by adding a little, taking away a little as long as the first four main ingredients and cheese topping are included.


Scoop into one or two casserole dishes. Cover top with grated cheese and garnish.

Bake uncovered for thirty minutes to one hour, depending on the depth of your casserole dish(es) and / or if all ingredients are frozen. Check frequently in the oven until methods are established.

Let cool for ten minutes.

Accompany with a salad of choice – and voilà, dinner is served!

Store leftovers for up to five days. Great for lunch the following day or a small side for the following night's dinner.

For other easy recipes, see Crockpot Tortellini Dinner and Hearty Chicken Potato Soup.

Stay tuned for Easy Meal Plans for Moms Who Hate to Cook – coming soon. Enjoy!

Sheila Quinn
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