Heavenly Potato Cheese Casserole

9 Apr

Every holiday, whether it be Easter or Labor Day, my grandmother makes one of the best casseroles in the world.

It’s the first thing she makes and the first thing to be finished off. Everyone begs her to make it and everyone takes their time eating it because they know taking home leftovers will be hard, considering everyone who eats this casserole wants to take the rest hom.

Thankfully we have had no fights over we gets to eat the last bite. That is because my grandma knows how much to make. And with my good memory, I present you with the recipe. A recipe that shall not be altered in any way, or it will change the taste forever.

Potato Cheese Casserole

2 lb. package Ore Ida hash browns, thawed (must be the small, square kind…not shredded)

1 can cream of chicken soup (don’t add water)

1 tsp salt

1/4 tsp pepper

1 pt. sour cream

2 cups shredded cheddar cheese

2 cups crushed corn flakes, mixed with 1/4 cup melted butter

-Stir together first 6 ingredients in a large bowl. If it seems too dry (the potato to soup ratio), add a can of cream of mushroom.

-Spoon into a 9 by 13 pan. Cover corn flakes on mixture. Bake at 350 degrees for 35-40 minutes or until bubbly and potatos are soft.

So, enjoy the creamy, buttery, yumminess. And be sure to take a long walk afterwards because this has a high fat content. And if your on a diet, just eat a spoonful because it is so worth that moment on the lips.

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