I don’t know about you, but sometimes I get really bored with potatoes. Boiled. Fried. Baked. Baked twice. Au Gratin. Smashed. A girl needs some variety. You know what I mean?
I skimmed through Mimi’s Cook Book (Bible that I cook by) and what do you know – a potato recipe that I haven’t cooked in a decade. Give or take a few years. This is so ridiculously easy and tasty. I’ve cooked it to go with breakfast, with supper, for church pot luck dinners, for picnics, etc. If you’re looking for a potato recipe that is out of the ordinary, easy, delicious, and filling – this is it. Make it for your next meal. It goes with everything. Sort of like a great pair of black heels. It just works!
Mimi’s Hash Brown Potato Casserole
1 (32 oz.) package frozen hash brown potatoes, thawed
salt and pepper to taste
3/4 cup butter, melted
1/2 cup chopped onion (I use white onions)
1 can cream of chicken soup
8 oz. carton sour cream
1 cup shredded Cheddar cheese
2 cups corn flakes, crushed (this is regular corn flakes – not sugar frosted)
Lemon twist and parsley flakes
Combine potatoes, 1/2 cup butter, onion, soup, sour cream, cheese, salt and pepper. Stir until well blended. Spoon into a greased 2 1/2 quart casserole dish. Crush corn flakes and stir in the remaining butter. Sprinkle over the potato mixture. Bake at 350 degrees for 50 minutes. Garnish with a lemon twist and parsley sprig if desired. Makes 10 servings.
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Y’all Enjoy! 🙂