This morning, someone at church asked me about our Thanksgiving plans, and naturally our conversation turned to food (I’m sure I was the one to bring it up). She was intrigued by my talk of “hash brown casserole,” and I told her I’d publish the recipe here.
Several years ago the recipe for Aunt Pearl’s Potatoes came into our family. We don’t have an Aunt Pearl, and no one really knows who the heck she is or was. But, boy, do we love her potato casserole! It’s a treat to make this because we reserve it for Thanksgiving and Christmas. It has become my job to make it because I’ll be the one with the biggest serving on my plate (turkey? who needs turkey?), and I’m the one who would complain the loudest if this dish wasn’t on the table. (And being the designated maker of this dish, I can make as much as I want and save some aside in my own fridge – who’s gonna know?)
We’re probably going to eat our main Thanksgiving meal at a restaurant this year, but do you think I’m going to miss an opportunity to make these potatoes? Well, do you? (I didn’t think so.)
So here it is, Aunt Pearl’s Potatoes. And for anyone looking for the nutritional content of this dish, just forget it. Even if we knew, we wouldn’t burden you with that here. It’s Thanksgiving – a time of year we forget we’re supposed to be sensible about food!
I’m giving you the recipe 1) below and 2) as a downloadable PDF. There are two identical recipes on the PDF (I hate to waste paper, so there’s one for you and one to share.) To download the PDF, click the link below, then click the icon; it will download to your computer.
2 12-oz. bags hash browns, thawed
2 cups shredded Cheddar cheese
16 oz. sour cream or Greek yogurt
1 can cream of chicken soup
1/2 cup chopped onion
1 tsp. salt
2 sticks melted butter (divided use)
2 cups crushed corn flakes
Preheat oven to 350 degrees Fahrenheit.
In large casserole dish, mix first 6 ingredients (hash browns through salt) with 1 stick of butter. Sprinkle with corn flakes and drizzle with 2nd stick of butter. Bake for 1 hour.