Kia's Kitchen

4 T. butter, divided 1 yellow onion, cut into medium dice 1 stalk celery, cut into medium dice 2 carrots, cut into medium dice Salt and ground black pepper 2 boiling potatoes, peeled and cut into medium dice 1-1/2 t. about 6 sprigs, fresh thyme leaves, minced (1/2 t. dried) Three 6.5 ounce cans chopped clams and their juice, divided 1 pound of pasta shells 1/4 c. all-purpose flour 1 c. milk 1 c. breadcrumbs 1/4 c. Parmigiano-Reggiano cheese Preheat broiler.  Place a large pot of salted water over high heat to boil. Place a large skillet over medium heat with 2 tablespoons of butter.  Add the onion, celery, and carrots, season with salt and pepper, and cook until tender but not caramelized, 5-6 minutes.  Add the potatoes, thyme, juice of the clams and 1/2 cup of water to the skillet and bring the liquids up to a bubble.  Cover the pot, reduce the heat to medium and simmer until the potatoes are tender, 8-10 minutes. While the veggies are simmering, drop the pasta into the boiling water ...

1/2 c. butter 1 onion, chopped 16 oz. sour cream 10.5 oz. cream of celery soup 8 oz. shredded Cheddar and Monterey Jack cheese blend 1 t. salt 1/2 t. black pepper 1/2 t. garlic powder 30 oz. pkg. frozen shredded hash browns 2 c. crushed potato chips Preheat oven to 350 degrees.  Lightly grease a 13x9x2 baking dish.  In a small skillet, melt butter over medium heat.  Add onion and cook 3-4 minutes or until soft.  Pour mixture into a large bowl.  Add sour cream and next 5 ingredients, mixing well.  Stir in thawed hash browns.  Pour mixture into prepared baking dish.  Top evenly with crushed potato chips.  Bake 45 minutes or until hot and bubbly.