If there was ever a time for comfort food it’s now. More and more people are baking and making their own favorites from scratch during the pandemic quarantine.
One of my favorite comfort foods is my potato casserole, which has been passed down in my family for years. I usually make it at Christmas and Easter, but it can be made anytime. My favorite thing about it is, that is tastes better the second day and it can be frozen to serve later.
I used my favorite Hy-Vee southern style hash browns, cream of mushroom soup , and shredded cheddar cheese. It’s simple to make and is a meal in itself.
Here’s the recipe if you’d like to make this fantastic casserole. I know you’ll love it!
Terri’s Favorite Potato Casserole
A two pound bag of Hy-Vee frozen Southern Style hash browns
One pound of sour cream
One , 8 ounce package of shredded sharp cheddar cheese
One can of Hy-Vee Cream of Mushroom Soup
One stick of butter or margarine
One cup of chopped onion.
Salt and pepper to taste
One rectangular baking dish
Thaw the hash browns in the sink the night before. You don’t have to thaw them but it is easier to mix them together with the other ingredients if you do.
Use butter or butter spray to grease the baking dish.
Pre-hat oven to 375 degrees
Mix in hash browns, sour cream , cream of mushroom soup and chopped onions.
Melt butter or margarine in a saucepan and pour over the mixture.
Mix in the shredded sharp cheddar cheese and add salt and pepper to taste.
Bake at 375 for approximately an hour or until golden brown.
Serve and enjoy!! – Terri
