My mind is always moving on to the next thing, and I forget about those crazy-good things that I've already made. It's high time that I remind myself just how delicious a few of my favorites really are. So over the next few months, I'm going to sprinkle in a few of the classics with the new stuff. I'll take new pictures and bring these recipes up front and center where they belong.
I started with my Mom's Cheesy Hash Brown Potatoes.
This is ultimate comfort food. If you turn up your nose at cream of chicken soup from a can, stop now. But I'm telling you, these Cheesy Hash Brown Potatoes are the stuff dreams are made of. Savory, salty, delicious dreams.
My original post for this recipe was January 11, 2011—almost exactly three years ago. Back then I was bemoaning the frigid 16 degree temperatures we'd been experiencing.
Well, Past Self, this week you survived temperatures of -15...with a wind chill of -40. Positive 16 degrees? Heck, that's balmy.
Hope you enjoy this blast from the past as much as I did!
Mom's Cheesy Hash Brown Potatoes
Originally posted January 11, 2011
Originally posted January 11, 2011
Serves:
8
1 can cream of chicken soup
16 ounces sour cream
1 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and pepper
32 ounce bag of frozen hash brown potatoes, thawed (Mom uses the cubed hash browns.)
2 cups shredded cheddar cheese
1 stick butter, melted
2 cups Grape Nuts Flakes cereal*
Preheat oven to 350 degrees. Grease a 9x13 baking dish with cooking spray. In a large bowl, whisk together soup, sour cream, onion powder, and garlic powder. Season to taste with salt and pepper. Stir in potatoes and cheese. Pour mixture into the baking dish.
In a separate bowl, stir together butter and Grape Nuts Flakes. Spread on top of the potatoes.
Bake the cheesy potatoes for one hour. (If you check partway through the cook time and the topping is getting too brown, cover with foil and continue baking.)
*Make sure you get Grape Nuts FLAKES and not regular Grape Nuts. I don't know why Mom started using Grape Nuts Flakes, but they have a subtle malty sweetness that makes her cheesy potatoes ridiculously good.
1 can cream of chicken soup
16 ounces sour cream
1 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and pepper
32 ounce bag of frozen hash brown potatoes, thawed (Mom uses the cubed hash browns.)
2 cups shredded cheddar cheese
1 stick butter, melted
2 cups Grape Nuts Flakes cereal*
Preheat oven to 350 degrees. Grease a 9x13 baking dish with cooking spray. In a large bowl, whisk together soup, sour cream, onion powder, and garlic powder. Season to taste with salt and pepper. Stir in potatoes and cheese. Pour mixture into the baking dish.
In a separate bowl, stir together butter and Grape Nuts Flakes. Spread on top of the potatoes.
Bake the cheesy potatoes for one hour. (If you check partway through the cook time and the topping is getting too brown, cover with foil and continue baking.)
*Make sure you get Grape Nuts FLAKES and not regular Grape Nuts. I don't know why Mom started using Grape Nuts Flakes, but they have a subtle malty sweetness that makes her cheesy potatoes ridiculously good.
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