Tonight we all had various holiday meal leftovers, some colorful boiled eggs, macaroni and cheese, green bean casserole, potato casserole and some honey baked ham slices and honey baked turkey breast. So some of us ate vegetarian and some of us had meat, but basically it was a fight to clean out our very, very full refrigerator.
I also had to put the leftover Easter candy on a very high shelf. Because I will eat it all. Seriously. I have to put it out of reach of myself. I had Cadbury Creme Eggs for breakfast. Oh, chocolate, my lover, my enemy.
Here is my Aunt Kathy's wonderful, wonderful potato casserole recipe. There are a jillion variations on this one, when I make the casserole for breakfast I add buttered corn flakes on the top, otherwise I leave it just cheesy on top.
Potato Casserole
(1) 2-pound bag frozen hash browns or frozen potatoes O’Brien
½ cup melted butter or margarine (1 stick)
1 tsp. salt
½ tsp. pepper
½ cup chopped onion (omit if using potatoes O’Brien)
1 Can Cream of Chicken Soup (cream of anything works really)
1 Pint Sour Cream (have also used Greek yogurt here)
2 Cups Grated Sharp Cheddar Cheese (Or save 1 cup cheese for top.)
Mix all ingredients (except potatoes). Add potatoes and mix well. Put into an ungreased oblong casserole. (I mix it all in the casserole pan actually.) Sprinkle top with 1 cup reserved cheese (if applicable)
Bake 350 F for 50-60 minutes.
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