Naturally, the solution was to have a bunch of friends over for a potluck! I baked a ham (my first non-smoked) and made the hashbrown casserole. Meng made baked sweet potatoes (that man is sexy). Our friends brought (3 cheese)Macaroni, roasted veggies, creamed couliflower (getting that recipe ASAP), veggie and fruit trays, and cake! It was a wonderful night, the kind that makes you want to hug the world.
So here is my virtual hug: Aunt Cindy's Hashbrown Casserole. Do know that if it does not clog every single artery you have, it will cut to the chase and stop your heart. You can cut down on some calories if you use Heathy Choice soup and substitute half the sour cream with greek yogurt. As always, make it with love.
Aunt Cindy's Hashbrown Casserole:
Preheat oven to 350
In a mixing bowl, combine:
2 lb frozen hashbrowns (found in the breakfast section)
1 can condensed cream of mushroom (or chicken or celery) soup
1/2 stick of butter, melted
1 cup chopped onion
8 oz sharp cheddar cheese, shredded
1 lb sour cream
Place in a 3 quart baking dish. Top with:
4 oz shredded cheese of your choice
1 cup crushed Cheese-its
Cover with tin-foil and bake for 25 minutes, then remove foil and bake for another 15 to make the top nice and crispy.
Hope you enjoy it!
I passed this recipe along to my good friend, Karolyn, who made it for her family Thanksgiving dinner. She (is a goddess of awesome genius) added crumbled bacon to the mix. Why did I never think of that? She said that it was a huge hit.