Easter was a bit of a deflated balloon. I made a 9 pound ham and DJ's Mom's potato casserole. Aaron got the bug to knock-out some seminary schoolwork at Panera (free wi-fi), so I was left with an oven of food and an empty house. I made up a plate of ham and potatoes for Jonathan and I. He announced that "Uncle Gee-J's 'tatoes" were no good and he'd eat "da ham's later, Mommy. I's no hung-ey right now." So there I was, enough food to feed an army, and eating our Easter dinner solo. sniff, sniff It's days like this that poke holes in my contentment with this seminary phase of life. Aaron did come home when Panera closed at 8:00. He ate some cold ham & read Jonathan stories from his new children's Bible.
Here is a very similar recipe to DJ's potatoes. His version takes cream of mushroom instead of chicken, adds 3/4 tsp of garlic powder, and uncrushed rice krispies instead of corn flakes. It bakes for an hour 20 since you don't dethaw the hash browns. I might try dethawing someday to see what the other ingredients would taste like mixed into the potatoes, rather than as a layer on the top. I bet that would improve them as leftovers.
Christ is Risen!
He is Risen, Indeed!
HASH BROWN POTATO CASSEROLE | |
1 (32 oz.) pkg. frozen hash browns 1 (8 oz.) carton sour cream 1 can cream of chicken soup 1/2 c. melted butter 1 c. chopped onion 1/2 tsp. salt 2 c. corn flakes 1/2 c. butter Let potatoes thaw and spread in 9x13 inch casserole. Mix other ingredients together and pour over potatoes. Crush cornflakes and sprinkle on top. Melt 1/2 cup butter and pour over flakes. Bake at 350 degrees for 45 minutes. | |
1 comment:
okay, now i have been to your blog and i will start visiting more often! had a good time with you on chat. talk to you soon,
susannah
www.journeytojenda.blogspot.com
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