Potato Casserole

Over Thanksgiving break, Jordan and I went to Kansas to stay with his cousin and her family for a few days.  This was really nice, because not only were we able to be around some family for Thanksgiving, but I had never even met these family members since we got married last year.  It was about time, don't ya think?  They have 3 awesome boys, who were VERY excited to see Cousin Jordan again, and even more excited to meet Katie!  : )  I don't think poor Katie got a break from doing her tricks (sit, shake, high five) the entire time we were there, lol.  It's okay though, she loved those boys and soaked up every bit of attention she got!  Katie even got to have her first experience meeting another animal...pigs!  My 2 favorite animals, dogs and pigs, united at last!  lol   : D

We ate a lot of good food while we were there, too.  One night at dinner, his cousin made this potato casserole, and we loved it!  Bonus - it's super easy to put together!  It's like hashbrowns wrapped in a creamy, cheesy sauce - YUM!  The recipe below is for a full 9x13 pan, but, as usual, I halved the recipe to make an 8x8 pan for us.  Try it out as a simple, delicious side at dinner! 

Potato Casserole

1 bag Ore-Ida frozen hash browns

2 cups grated cheese (any shredded kind that you like; we used mild cheddar)

1/2 cup chopped onion (I've tried this with & without onions, and we prefer it without!)

1 can cream of chicken

1 pt. sour cream

1 tsp. salt

1/2 tsp pepper

2 cups crushed cornflakes

1/2 stick margarine, melted (of course I prefer butter, heehee)

Preheat oven to 350 degrees.  Mix all ingredients together except cornflakes and butter/margarine.  Place in a 9x13 dish.  Top with crumbled cornflakes and melted butter/margarine.  Bake for 1 hour.  (If you use butter, watch to make sure the cornflakes don't get too dark toward the end of cooking time; if they begin to, cover loosely with aluminum foil and continue baking till done.)