I volunteer as tribute: Making/reviewing questionable foods
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Anonymous
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I'm here to admit (anonymously) that I have an At Home with Shannon problem. Initially I was watching ironically, you know, as a laugh. Who seriously puts this much effort into their kids' food? Not me!! Then I tried my first Mom Hack. Next thing you know I'm @-ing friends in the comments and DH is asking if I'm watching "that lady with the eye thing who screams all the time" again.
Anyway I made the lasagna soup: instagram.com/p/Cii3hpPMtQZ/?hl=en DH was not a fan ("I don't want to drink lasagna") but the kids loved it and wanted to take it for lunch. I begrudgingly admit I didn't like it either. |
Anonymous
I love both the recounting of your descent into madness AND the time-saving advice that the recipe was no good! -op |
Anonymous
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The OP recipe is like if lasagna and kugel had a weird casserole baby.
I offer up this recipe, which I first made as a birthday dinner for a friend as part of a longtime joke we've had about certain foods. I've made it like 5 times since. It should not work but it does. https://www.thecountrycook.net/baked-reuben-casserole/ |
Anonymous
| I love this thread! |
Anonymous
These are a staple at my family's gatherings. Delish. |
Anonymous
I make a version of this and add shrimp at the end, serve it over orzo or rice. More tomatoes, less feta and a combo of fresh herbs (basil, mint). It's yummy. |
Anonymous
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Here's a recipe that my mom always used to make after Easter with leftover ham:
https://www.food.com/recipe/schinkenfleckerln-ham-noodle-casserole-512345 It's delicious! She'd make it in a bundt pan, so you'd have to butter up the sides and coat them with breadcrumbs as well. SO GOOD. I think I calculated WW points on it one year and that was super depressing. I kind of want it right now. |
Anonymous
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I made something like this, which was trending on tik tok for a while a year or two ago. You slice potatoes with a mandoline and layer and bake for a few hours and then refrigerate overnight. Then slice and deep fry. They were hard to work with, and it was so much work. End result was greasy... so greasy.
https://www.foodandwine.com/recipes/thousand-layer-duck-fat-potatoes |
Anonymous
Definitely older than the 80s… |
Anonymous
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https://www.budgetbytes.com/beef-taco-pasta/
I make this beef taco pasta all the time. It looks disgusting but is so delicious and is serious comfort food. The pasta takes about 20 min longer to cook than the recipe says. |
Anonymous
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I make Impossible Bisquick Quiche all the time.
https://delishably.com/casseroles/Hunting-for-the-Original-Bisquick-Impossible-Quiche-Recipe My mom used to make it, and it was sometimes dire, but always tasted good, so it's like a slice of home. So easy. Why make the crust and quiche separate when you can make it together? Can verify that it works with any veg, any cheese, dehydrated onion if that's all you have, bacon-bits if that's all you have, chopped ham, etc. Have never tried it with spam (gag) or lightly fried tuna. |
Anonymous
That dish is called ambrosia and was referred to as the family vegetable when I was child. You have the recipe wrong. You use Cool Whip instead of sour cream, and you must add maraschino cherries. |
Anonymous
These are always served with Catholic Casserole -- butter a big old baking pan, break up a loaf of cheap white bread and place on bottom of the pan; pour a dozen whipped eggs on top; add some chopped ham; cover with shredded cheese - preferable cheddar; bake for 30 minutes. Serve with salsa. It goes down a treat. |
Anonymous
\ I used crushed up potato chips -- that way you get two forms of potatoes. |
Anonymous
I should add that my mother's Watergate salad was a staple of childhood potlucks (although she left out the mini marshmallows). People used to request that she bring it. That, and her Texas sheet cake. Those were both always big hits on the 1980s suburban party circuit. Also, I make a jello salad for Thanksgiving every year. So we are just one big family of questionable food! 
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