POTATO CASSEROLE

I am able to stand! I can be in the kitchen preparing dishes for my family and friends to enjoy! I get to do fun stuff and blog again! Lucky you! You get to read what’s going on in Peg’s Pantry!

This potato casserole is a favorite dish that is often requested for family gatherings.  We crave this cheesy potato casserole every holiday and of course this Easter was no exception.  I tasted this dish for the first time at a Dinner-for-Eight get together more than 20 years ago and it made a lasting impression. (Interesting side note, these hash browns used to come in a 32 oz bag. So depending on the crowd I'm expecting, I either use just 28 ounces or I buy two bags and add more potatoes.  Either way, I don't alter the rest of the recipe.) This is a wonderful side dish that can be prepared ahead of time and then baked when needed. It feeds a crowd and for that reason I don’t make it when it is just for Me and My Shadow.  

You'll notice that I substituted crushed Corn Chex for the cornflake topping.  That's due to poor planning on my part for not having the listed ingredients on hand, but it was very tasty and crunchy. I think I'll make it with Corn Chex next time too. We eat Corn Chex, especially when I make it in Puppy Chow, but that's another day's blog!


POTATO CASSEROLE

28 oz bag hash browns (potatoes O’Brian already have the onion included)
½ cup melted butter
1 can cream of chicken soup
12 oz. grated cheddar
8 oz sour cream
1 tsp salt
½ small onion diced (skip if using O’Brian style)

Topping – mix together
2 cups crushed corn flake crumbs
¼  cup melted butter

Place thawed potatoes in 9 x 13 baking dish. Mix other ingredients except topping and pour over potatoes. Cover with corn flake crumb topping.

Bake at 350 degrees for 45 minutes or until heated through

Maybe next fall, I will experiment by putting this casserole up in several smaller containers to freeze for the future so we can take out just what we need instead of freezing the leftovers. To make it in smaller portions, I won’t thaw the potatoes, instead I’ll pour the toppings over the frozen hash browns, seal each baking dish tightly and freeze.  I would then need to thaw it in the refrigerator before baking. I’ll let you know if I follow through on that project.  Or maybe you will try this recipe and let me know if it works to put it in smaller portions.