From the Our Lady of Ransom Church Catholic Women’s Club Cookbook, 1988
If this potato casserole looks familiar to you, it’s probably because your family makes the same one. John and I have spent the last 3 years arguing for our own family’s version of the dish, certain that there was some key ingredient making ours more memorable and worthy of becoming our official recipe. So this year when we requested the recipes from our respective mothers we were pretty shocked to discover that they contained identical ingredient lists. Perhaps nostalgia should be listed as the 8th ingredient then, since these obviously played an integral role in our childhoods. They were always a popular party side dish in my house, but occasionally they made it into a regular weeknight dinner as well. Don’t bother cutting it in half since it’s one of those beautiful recipes that uses ingredient quantities typically contained in exactly one package. Instead be thrilled that you have some leftovers since they are delicious reheated. We even topped some with an over-easy egg for a ridiculously awesome breakfast.
- 1 28-oz bag of frozen “Potatoes O’Brien” (it’s a bag of hash browns with little bits of peppers and onions in them – if you can’t find “O”Brien” just use regular frozen hash brown potatoes, as long as they’re the little squares of potatoes, not the grated kind)
- 1/2 cup white onion, chopped
- 1 10.75-oz can cream of chicken soup (or mushroom, if you want it to be vegetarian)
- 16 oz sour cream
- 2 cups sharp cheddar cheese, shredded
- 1/4 cup butter, melted
- 2 cups Corn Flakes, crumbled
- Preheat oven to 350 degrees.
- Combine potatoes, onions, soup, sour cream and cheddar cheese in a large bowl.
- Pour mixture into an ungreased 9×13 baking pan.
- In a small bowl mix butter and corn flakes. Sprinkle over potatoes.
- Bake 1 hour.
Serves 12-15 people, also known as a party (see title).
You can make this a day or two in advance and keep it in the fridge. Don’t top with the corn flake mixture until ready to bake.