Everyday Mom's Meals: I've Been Holding Out

Monday, March 19, 2012

I've Been Holding Out

So a couple weeks back, I'm going through my recipe box trying to find something to cure the duldrums I was feeling while making out my meal plan. I knew there had to be something in there I hadn't made in a while that would really hit the spot. And lo and behold, there in the middle of quite a few I haven't used lately was the answer. Then, upon reading it I started thinking "I don't know if I've blogged this yet." No, that couldn't be true. I had to have shared this. It's too good not to. To the computer I went and started scouring ~EMM for what I thought was the obvious answer, I had blogged it & just didn't remember. Well, I was wrong. Big, fat 100% wrong. I was astonished. I couldn't believe I had totally been holding out on all of you. The funny part came later when we were actually enjoying this and Alex declared "Mommy, you didn't make this all last year." Really? It's been over a year? Wow. (And yes, he might be 7 but I believe him b/c he has a memory like an elephant! Seriously, I have a good memory and can usually tell you details about stuff that happened years ago, but this kid has me beat by a mile, especially when it comes to food!) This casserole makes a great side dish to any meal, breakfast or dinner. I've used it to accompany so many different main courses I can't even begin to put it into a category. It's also a wonderful "take along" dish. In fact, my mother in law makes something similar each year for the family holiday party at her sister in law's b/c she can make it at home and then either bake it upon arrival or bake ahead and reheat. I apologize I've been hiding this from you. It wasn't intentional and I'm sure after you try it, you'll thank me for finally coming to my senses!

Hashbrown Casserole
32 oz. frozen diced potatoes
8 oz. sour cream
1 can cream of chicken soup
1/2 c. chopped onion
2 c. sharp cheddar cheese
Salt and Pepper to taste

Preheat oven to 350. Combine soup, sour cream, onion, 1/2 c. cheese, salt and pepper. Stir well to combine. Add potatoes and mix well. Place in a greased 9x13 pan and bake for 40 minutes. Remove, add remaining cheese and bake 5 minutes more.
*NOTE* For just the 3 of us, I usually half this recipe and bake in a 8x8 square pan, but the cooking time remains the same.

Shared on My Favorite Finds Mar. 19, 2012
Shared on Addicted to Recipes Mar. 20, 2012
Casseroles at Very Good Recipes
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Anonymous said...

I sometimes make mine with cream of celery soup and add 2 cups of corn flakes crushed,Great!!

Krista said...

Yeah, we've had that version too at a friend's house :)

CEK said...

Mmm...these look tasty! :)

Carrie @ My Favorite Finds said...

Thank you for sharing at Must Try Monday. I have to say, this is SUCH a great crowd pleasing, comfort food!

Addicted to Recipes said...

I have a similar recipe to yours, though I use cream of mushroom soup. It's a popular dish - easy and total comfort! Thanks for posting this one at Scrumptious Sunday!

PS - it sounds like our kids both share amazing memories!