cook-eat-write

This is a recipe I have been using since before I saved my recipes on my laptop (gasp!). It is tried and true and a definite crowd pleaser. It is delicious, simple, and relatively inexpensive, which is is the holy trinity of food when it comes to we lowly college students. This is something that I often take to pot luck events, because I know I won’t be bringing home a half-eaten dish of food at the end!

Once again, thank you google image search for finding me a picture that looks just like my own. And apparently thanks to karmafreecooking:

Ease of preparation: 1
Taste: 4
Feeds: 10+ if used as a side

Legit this will absolutely hit the spot if you are looking for a carb fix, or a cheese fix, or a delicious fix. Would I lie to you?

Hashbrown Potato Casserole

Ingredients:
32 oz. cubed frozen potatoes, thawed (though this works fine unthawed, too)
1/2 cup melted butter
1 can cream of chicken soup
12 oz. shredded cheddar cheese
8 oz. sour cream
1 tsp. salt
1 small onion, chopped
2 cups corn flakes, crunched up

Directions:
1. Pre-heat oven to 350 degrees
2. Mix together all ingredients but cornflakes in a big bowl (I use a giant plastic salad bowl, myself)
3. Dump mixture into 9x13 inch baking dish, flatten/smooth it out
4. Top with crunched corn flakes
5. Bake for 45 mins.
6. Bask in the glory of the delicious and the praise you will receive for cooking this!