Friday, September 9, 2011

Ode To The Potato...How I Love Thee In Any Form

I realize there may appear to be a theme lately. Whether it's my Irish roots or just more cravings, I love potatoes. I could eat them with every meal. I remember that last time I was pregnant, I made a hash brown casserole, one of my favorite holiday potluck dishes. My picky family didn't really care to eat this more than once, so over the course of four days, I took care of most of it myself. The next week, I made a large pot of the potato soup from yesterday and lived on that for a few days. Now, this may serve as evidence that I just crave starch when I've got a bun in the oven. Either way, can't get enough of it. So, I'm whipping up this cheesy hash brown casserole and I won't even feel bad if I'm the only one eating it! Here's the recipe:

      Cheesy Hash Brown Casserole
  • 1 (2 pound) package frozen hash brown potatoes, thawed
  • 1/2 cup melted butter
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (8 ounce) container sour cream
  • 1/2 cup chopped onions
  • 2 cups shredded Cheddar cheese
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 cups crushed cornflakes cereal
  • 1/4 cup melted butter
Preheat oven to 350 degrees. In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish. Pour the crushed corn flakes over the mixture, covering everything to the edges of the dish. Pour the 1/4 cup melted butter over the corn flakes. Bake covered in preheated oven for 45 minutes, or until corn flakes are golden brown and cheese is bubbling.

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