One of my favorite cooks recently asked me to post some gluten-free recipes and I had every intention of making a fabulous pork chop recipe that she had sent me. But I had forgotten that Thursday - the night I had planned to cook - was the same night I had my root canal, so no pork chops for me.
So the pork chops have been slated for another night - so to give my buddy an option that doesn't involve pasta, here's my cheesy potato recipe. You will love it. Just ignore the fact that it's drenched in butter and you'll be a happy camper.
During summer of 2008, this became my go-to recipe for any get togethers that my friends and had. What I like about this recipe is that you can make it the day before and that it travels well (considering it's a casserole).
I adapted this recipe from a cookbook I got from my future mother-in-law Gloria called "Best of Country Casseroles." It's published by the same folks who do the Taste of Home magazines, one of my yardsticks of culinary greatness.
from Best of Country Casseroles
2 (10 3/4-oz.) cans of cream of mushroom soup
1 c. sour cream
3/4 c. melted butter, divided
3 T. dried minced onion
1/2 tsp salt
1 (32 oz) pkg of frozen shredded hash brown potatoes
2 1/2 c. shredded cheddar cheese
2 1/2 c. crushed cornflakes (omit if needed)
In a large bowl, combine soup, sour cream, 1/2 c. butter, onion and salt. Stir in potatoes and cheese. Transfer into a greased 9x13 pan. Toss cornflakes and remaining butter, sprinkle over the potatoes. Bake, uncovered at 350 degress for 50-60 minutes.
Variations: I haven't tried this, but I wouldn't be afraid to ... what if you used the frozen potatoes O'Brien (those are the ones with peppers and onions). I think that at some Monterey Jack would also be good switch-outs for this particular recipe.
Optional! Cornflakes are optional ... if you opt to not use them, cut back the butter to 1/2 c. for the casserole itself.
WARNING: The particular pan that's used to bake this dish is a pain in the ass to clean. Just giving you fair warning.