The recipe I am sharing with you today definitely isn’t health food. It isn’t even vegan. But if I had to choose my last meal, this would be part of it.
Food snobs can stop reading now – this has *whisper* condensed soup in it.
Apparently casseroles are some sort of Midwestern anomaly, so if you hail from elsewhere you may scoff at the idea of a casserole. It is one dish, its quick and easy, and its the ultimate comfort food. I make this for holidays and bring it to a lot of family get-togethers. This definitely isn’t every-day fare, unless you own a lot of elastic-waist pants, but try it out the next time you are craving some cheesy, potatoey goodness!
I made this batch at about 9 AM, with the intention of photographing it for the blog. I put it in the oven, set the timer, and went about my day. Once the timer went off, I came out to the kitchen to find my husband happily putting the corn flake mixture on the casserole.
Me: “What are you doing??”
Him: “Making my lunch!”
Me: “I’m making that to take pictures, I want it to look just so!”
Him: “What does it matter as long as it tastes good?”
So … there are a few more corn flakes than what I usually add in the picture, but at least it really did taste good.
- 16 oz bag frozen southern style hash browns
- 2 cans cream of potato soup
- 2-3 C shredded cheddar cheese
- 2 C corn flakes
- 1/2 stick butter or margarine
- salt and pepper to taste
- Preheat oven to 425°. In a 9 x 13 baking dish mix hash browns and both cans of cream of potato soup. Salt and pepper to taste. Sprinkle cheese over the top, then place uncovered in oven for 50 minutes. Melt butter/margarine, then mix with corn flakes and place on top of casserole, then put back in the oven for 10 more minutes.
And yes, I did let my husband take some for his lunch.
Have a great weekend everyone!