My son reminded me last night that Thanksgiving is only a few weeks away. I love this time of year because it is finally cool enough that I want to turn on the oven to prepare some good old family recipes we all love.
Many years ago, my mom started fixing potato casserole instead of mashed potatoes for Thanksgiving. That dish has always been my favorite part of the meal so that now it just wouldn't be Thanksgiving without potato casserole.
I know this is a common recipe that you can get anywhere. But to me it means family, celebration, and love.
My daughter loves to smear it on a hot roll and top it with a slice ham for a delicious little sandwich. I just might try that this year myself!
1 32oz bag frozen plain hash brown potatoes
1 small white or yellow onion, grated
1 tsp garlic powder
1 16oz bag shredded cheddar cheese
1 16oz carton sour cream
2 cans cream of mushroom soup
1 can cream of chicken soup
4 cups cornflakes, crushed
1 stick butter
Preheat oven to 375 degrees. In a large mixing bowl, combine hash browns, onion, garlic powder, cheese, sour cream, and soups, mix well. Pour into a greased 9x13 casserole dish, smooth top evenly.
In another mixing bowl, melt butter in the microwave. Add cornflake to butter and mix well. Sprinkle corn flakes evenly on top of casserole.
Bake, uncovered, 60 to 75 minutes, until potatoes are tender and top is nicely browned. If top browns too fast, cover casserole with aluminum foil. Serve hot.