Wednesday, October 20, 2010

Kym's Potato Casserole

Everyone seems to make this dish and so it is not truly just Kym's, but since she is the one who originally sent me this recipe, I am including this as part of her recipes. I do believe every church cook book across our fine nation has this exact same recipe in its covers, or one very similar. Great recipes get passed around and become popular with everyone. And everyone adds their own tweak to this recipe in one form or another. I rarely add the corn flakes, much to my Bob's chagrin, and some people add all soup and no sour cream. However you like this dish, here is Kym's recipe:

Kym's Potato Casserole

2 pound bag of frozen hashbrowns, thawed
1 stick (1/2 cup) butter
1/4 tsp. pepper
1 tsp. salt*
1/2 cup chopped onion
1 can (10 3/4 ounces) cream of chicken soup, undiluted*
16 ounces of sour cream*
10-16 ounces of Cheddar cheese, grated
1 1/2 cups crushed corn flakes*
1/4 cup melted butter

Pour 1 stick melted butter over thawed potatoes in a large bowl. Add salt and pepper; blend. Add onion, soup, sour cream, and cheese. Stir well. Pour into a 13"x9" pan. Combine corn flake crumbs with 1/4 cup melted butter and sprinkle over top of casserole. Bake at 325 degrees for 45 to 60 minutes until hot and bubbly.

*Use sea salt, if possible.
*You can make your own 'soup' by making a basic medium sauce using chicken broth.
*Make sure your sour cream is pure without any additives such as guar gum.
*Try to buy organic, if at all possible in order to avoid using GMO corn.

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