casserole | pepper and cream

Alright, so yeeeeears back, back when I was in High School, my Aunt, Uncle and a Cousin came to visit from Texas. My Aunt made an awesome casserole and lo and behold here it is (as always, my notes are in bold)! She apparently got it from her son’s best friend in high school (it was a Jesuit school, hence the name) I had this with a bleu cheese, crouton and bacon bits salad with raspberry vinaigrette and a side of breakfast sausage.

Potato Casserole

1 stick butter (melted)

2 lb bag of frozen hash browns (thawed) (see my note about thawing below)

1/2 cup chopped onion – fine (or you can put in some dried mince onion or leave out all together)

1 can cream of chicken soup

1 – 2 eight ounce grated cheddar cheese (the more cheese the better I think!) (I agree and used 16oz)

3/4 tsp salt

1 tsp garlic salt

black pepper

1/2 pint of sour cream (8oz)

2 cups of corn flakes (I just poured some evenly on the top)

Grease 9 x 13 baking dish.(I used Pam spray) Mix everything but potatoes with 1/2 stick of melted butter. Add potatoes. Mix well. Put in pan. Crumble corn flakes on top. (I forgot to crumble them – oops) Drizzle remaining butter on top.

Preheat oven. Bake at 350 degrees for 1 1/4 hour (85 mins) – or when top gets brown and sides get bubbly. (tastes even better the next day)

Enjoy! (ooooh I did! Thanks “Ant” T)

Thawing Note

I bought my groceries on my way home so the hash browns were still rock solid. To the internet! A quick search gave me four options; to wait (HA!), lay them out on a baking sheet in the fridge, microwave them or option 4 (my personal favorite as it was the fastest).

Option 4 – Put your hash browns into a colander in the sink and run cold water over them for about 20 seconds and then ring them out. HEY PRESTO! Waiting, schmaiting.