Potato Casserole

During the planning phases of the shower, Carrie asked us to serve her mom’s potato casserole.  Aunt Chris willingly shared this recipe and notes that it comes from another Junior League cookbook – this time the Junior League of Corpus Christi, Fiesta – Favorite Recipes of South Texas (1975).  It was a perfect complement to the chicken fingers and easy, easy, easy (this is why I need "gym therapy").  I mixed it the day before, stored it in the refrigerator and just baked it at the hostesses’ home.  You could probably add your favorite baked potato toppings at the end – like bacon or green onions – if you choose.     

Ingredients:

Potato Casserole

1. 2 lb bag of frozen, diced hash browns
2. 1 chopped onion
3. 2 c sour cream
4. 1 can cream of chicken soup
5. salt and pepper
6. 1/2 to 1 cup grated cheddar cheese

Preheat oven to 350.

Combine all ingredients (#1-5) except cheese and put in 9x13 baking dish.  Bake at 350 for one hour.

Remove from oven and top with cheese.  Return to oven and bake until melted.

Judy’s Potato Casserole – post updated on Jan. 31, 2013

Judy, the other loving grandmother to my cousin's precious baby, provided the recipe for this potato casserole which was served at a recent family gathering.  Ironically it is quite similar to Chris' - these grandmas sure know how to cook.

 

Ingredients:

1.      1 (2 lb.) pkg. of frozen hash browns, thawed  ( I use the shredded because they seem to cook quicker and softer)

2.      1 (16 oz.) sour cream

3.      1 can Cream of Celery soup

4.      1 cup shredded sharp cheddar cheese

5.      1/2 cup butter, softened

6.      1 tsp. salt

7.      1 tsp. pepper

8.      1/2 cup buttery cracker crumbs (like Club crackers or Hi-Hos)

Preheat the oven to 350. 

Combine the hash browns, sour cream, soup, cheese, butter, salt and pepper; spoon into a lightly greased 13x9x2 inch baking dish.  Sprinkle with cracker crumbs evenly on top.

Bake at 350 for about 40-45 minutes.  Makes 10-12 servings.