I hesitated on writing this post because I love me some Robert Conrad. Ever since his Wild, Wild West days I’ve been one of his fans. Which is why, when I found this vintage recipe among my yard sale stash, I was excited to make it.
That is I was excited until I read the ingredients – margarine (an entire stick) cream of chicken soup, sour cream, cheese.
My God, Robert Conrad is trying to kill my family.
But, you know me. I had to try it. So I went ahead – although I substituted a stick (STICK) of butter for the margarine (do they even sell margarine anymore?)
What I got was a dense, incredibly rich, gooey, and flavorful dish. A small piece was all you needed (but who stopped at one?) and it was exactly what was advertised – a tasty potato casserole. No false marketing here.
Okay so I forgot to add the Cornflake crumbs
But what I also go was something that was so filled with fat it dripped grease when the pan was tipped to one side.
Not exactly heart healthy
So while I’ve heard from a few people that they love this old, cherished recipe – that’s it’s a family favorite and it gets eaten first at potlucks, I’m afraid that this is a “one and done” for us. I’d rather spend my 583 calories (ON ONE SERVING!!! and look at that fat content!!) somewhere else.
I realize that this recipe was created many years ago when we didn’t know/care about healthy diets, but Robert, take it easy on this casserole – we love you and want you to stay around for a lot longer. How about coming up with a healthier casserole recipe? (You know I’d make it.)
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Wendy Thomas writes about the lessons learned while raising children and chickens in New Hampshire. Contact her at [email protected]
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