Tuesday, August 7, 2012

Potato Casserole

My favorite thing about my family recipes is that no measurement is exact. I reckon that is the same in all southern homes. While skimming through family recipes I noticed a lot of "handfuls, dashes, sprinkles, and descent amounts. So I did my best with this recipe to add measurements that I thought summed up the amounts used! If you have any further questions pertaining to a more detailed recipe, please email me at dashofsouthern@yahoo.com ...otherwise, enjoy!♥

Mamaw's Cheesy Hashbrown Potato Casserole

Dinner consisted of the potato casserole & southwest three cheese baked chicken!

12 large potatoes or 1 (32 oz) bag frozen shredded hashbrowns*
2 (10 3/4 oz) cans cream of chicken soup (I used reduced fat)
2 cups sour cream (I used light) *two cups would be all of the 16oz container*
1.5 cups shredded cheddar cheese
1/2 cup butter, melted (1/2 a cup of butter= 1 stick)
1/2 of a large onion, chopped

1/4-1/2 of the bag, crushed corn flakes
2-3 Tbsp butter, melted

Peel potatoes and boil for 30 minutes, until just tender. Cool and grate into a greased 9x13 inch baking dish (or put frozen hashbrowns into the baking dish). Combine soup, sour cream, cheese, the 1/2 cup melted butter, and onions in separate bowl. Gently blend into potatoes. Combine crushed corn flakes and the 2 tablespoons melted butter. Sprinkle on top. Bake at 350 degrees for 30 minutes.

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