Thursday, April 14, 2011
Easter is in a week and 1/2 folks! I don’t know about you, but I am already starting to plan our menu! Need a side dish to go with that ham or pork tenderloin? This is THE dish for you. Healthy? Not so much. Worth every calorie – OH YES.
Want to know how much we like these potatoes? Well, we will be having these AGAIN next week for Easter, even though we made them this week to share the recipe with you all! hah
These have been to go-to potato recipe in our family for quite a few years. You better believe we bring these puppies out for every family holiday dinner! They have become one of the hubs’ all time favorite side dishes. In fact, he refers to them the “THE” potatoes. Example of how he uses it in a sentence, “OOoo, can you make THE potatoes for Easter?!!” Yes hunnay, we can.
2 lbs frozen country potatoes (the little square hashbrowns) - defrosted
1 cup light sour cream
1 10.5oz can cream of chicken soup
1 stick of butter - melted
1 cup shredded cheddar cheese
1/2 onion - chopped
1 1/2 tsp salt
1/2 tsp black pepper
2 cups cornflakes - crushed
4 TBS butter- melted
Preheat oven to 350°. Spray a 9x13 casserole dish with non-stick cooking spray. In a large bowl, mix together casserole ingredients (making sure everything is combined well). Evenly spread mixture into the sprayed casserole dish.
Top with crushed cornflakes, and then drizzle the 4 TBS butter across the top. Bake for 1 hour.
Pull out of oven and allow to rest for 10 minutes before serving.