No backyard barbecue is complete without baked beans and cheesy potatoes. The side dishes are just as important as the main dish and these two are family classics. As much as I love these cheesy potatoes, if they come in direct contact with the baked beans (which I despise) they are immediately spooned onto Justin’s always welcoming plate. Absolutely no combining of foods, let alone even touching on my plate. I’m the girl who still prefers those separated plates from my distant childhood. Are you the type of person who mashes it all together with the “it’s all going to the same place” mentality or are you the OCD type who manages to keep all foods a safe distance from one another? I’m totally type two but wish I was type one. Completely normal, right?
1 bag frozen hash browns (cubed or shredded your choice)
2 cups sour cream
2 cups cheddar cheese, shredded
1 can cream of celery soup
Mix all ingredients together and bake in a buttered 9×13″ pan at 350 degrees for 45 minutes.
42 ounces baked beans with pork
1/4 cup molasses
1/4 cup chopped onions
4 tbsp brown sugar
1 tbsp mustard
2 tbsp ketchup
2 slices bacon, chopped (or use the cheater bacon bits)
Preheat oven to 350 degrees. Mix baked beans with pork, molasses, onions, brown sugar, and ketchup together and put in greased casserole dish. Top with bacon, cover and bake for 3 hours or until thick.