Thursday, December 7, 2006

FRENCH FRY SPAM CASSEROLE

I love my Gmail, Google's mail program. There are lots of great features, including tons of storage, which is great for emailing pictures and linerider videos. Gmail is free, by invitation only, and has been in "beta" for a couple of years. Google makes money on this mail program by inserting "ads" based on what is in your email. For example, if you received an email from a friend about the Indianapolis Colts, there would links for Indianapolis Colts gear, tickets, information, etc.

Gmail also has a very good spam filter. One very amusing thing about the spam filter and the advertisements is that when you are clearing out all of the junk, you get some very interesting links for food with the "food product" SPAM! They are quite funny and my favorite is "French Fry Spam Casserole". My sister has this amazing blog with lots of yummy recipes for food that she and her husband prepare across the pond in the UK. But I am wondering why this seemingly yummy "French Fry Spam Casserole" has not appeared as an offering?

You be the judge and try some "French Fry Spam Casserole" today!

Title: FRENCH FRY SPAM CASSEROLE


Categories: Main dish


Yield: 8 servings

  • 1 pk Frozen french fry potatoes, thawed (20 oz)
  • 2 c Shredded Cheddar cheese
  • 2 c Sour cream

  • 1 cn Condensed cream of chicken soup (10 3/4 oz)

  • 1 cn SPAM Luncheon Meat, cubed (12 oz)

  • 1/2 c Chopped red bell pepper

  • 1/2 c Chopped green onion

  • 1/2 c Finely crushed corn flakes

Heat oven to 350'F. In large bowl, combine potatoes, cheese, sour cream, and soup. Stir in SPAM, bell pepper, and green onion. Spoon into 13x9" baking dish. Sprinkle with crushed flakes. Bake 30-40 minutes or until thoroughly heated.

From RecipeSource

1 comment:

Bendor family said...

There is a good reason why that has not appeared in the recipe part of my blog, because spam is not food, and to qualify as a recipe, it should, by definition be edible. Google mail I love, and their spam filter is truly hilarious, mike, you make this and let us know how it is!
Sus