“The winter I turned 10, I rinsed the potatoes. Mama took one bite, set her knife down, and said, ‘Child, this casserole’s drowning. Go fix it.’ I’ve never rushed that step since.”
Serving & Storage
Serve: Hot with buttered collard greens (not mashed potatoes—Mama’s rule: “Greens soak up sorrow!”). Never cold—chills mute the mountain.
Storage: Store unmixed (casserole + greens separate) up to 5 days.
Revive leftovers: Simmer 10 mins in bacon grease (no oil—oil = betrayal). Tastes better day 2!
Ingredient Swaps That Won’t Break Tradition
Homemade broth
1 cup water + 1 beef bouillon cube
Emergency only (add 1 tsp vinegar to mimic depth)
Sorghum syrup
1 drop maple extract
Emergency only (add to broth—not oil)
Sharp white cheddar
Gruyère + Emmental blend
Creamier melt (but add 1 tbsp cornstarch to absorb moisture)
Russet potatoes
Yukon Gold
Same texture (but reduce cook time 1 hr)
Cultural Context
Born in Appalachia’s coal camps where “casserole” meant survival, this recipe marries soul food with union hall frugality. Mama sold it for 5¢ a bowl from her stoop to feed strikers after mine owners cut rations. True story: At my daughter’s christening, the caterer’s fancy bisque sat untouched while guests fought over Mama’s dish. The steward whispered, “This is manna from the mine.”
Pro Tips from Mama’s Kitchen
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