Making It Modern is my cooking show where I recreate a vintage recipe and then use it as inspiration to make a new dish more suitable for modern taste buds!
Even though my cooking show Making It Modern is supposed to be funny, I don’t consider it to be a parody or spoof of cooking shows or vintage food.
As a matter of fact, I do my best to display the vintage recipes as close to the original dish as possible, going so far as to try and find the exact same serving bowls and platters and use the same garnish.
Unfortunately for this week’s episode, my final recipe came out looking nothing like the original vintage recipe!
That was the recipe I used to create my “Frankfurter Crown Casserole”.
I thought the hot dogs looked pretty cool surrounding the canned potato.
And this is how mine turned out…
What happened to my hot dogs?
They totally wilted and look like sad flower petals instead of standing up straight like a regal crown!
My guess is the frankfurters of yesteryear were both wider and shorter than our modern day hot dogs.
Unfortunately this ended up being by far my ugliest vintage recipe.
You can check out how I recreated it and then made it modern by watching the video below.
As for my modern Sweet Potato with Sausage Casserole, it was the bomb!
Not only did it look and smell wonderful, it tasted fantastic as well!
Plus it has the added benefit of being Paleo (if you omit the feta) and gluten free.
Loaded Sweet Potato & Sausage Casserole
- 1 diced medium onion
- 1 diced orange pepper
- 1/2 pound cooked diced sausage.
- 1 medium peeled sweet potato
- 2-3 cups baby spinach coarsely chopped
- 12 cherry tomatoes cut in half
- 3 Tbsp feta cheese
- 8 eggs
- 1/4 cup milk
- 1/2 tsp salt
In a skillet, cook the onion and pepper with a bit of oil over medium heat until softened, then add the precooked sausage to the same pan. Let it cook for about five more minutes and then set aside.
Next, in a food processor shred the sweet potato. Place the shreds on the bottom of a casserole dish and toss with a bit of oil, salt and pepper. Press the shreds into the bottom and smooth out the top.
On top of the sweet potatoes, add the cooked vegetables and sausage, then cover with a layer of baby spinach and sprinkle the tomatoes and feta on top.
In a bowl whisk together the eggs, milk, and salt and then pour over the casserole.
Add pepper to taste and then cover with foil.
Bake at 350 for 30 minutes. Remove the foil and bake for another 15 minutes until the middle has set and is no longer liquidy.
Be sure to check out my home goods store, Retro Depot!