Rachelle's Meal for January 2nd, 2011

So today we made up a good friend of mine, Ashly's Cheesy Potato Casserole.  It was a success here minus one of my sons but he is going through a no potato stage right now so that was to be expected.  All together it took me 15 minutes to prepare between dicing up onion and celery and grating cheese and then mixing everything up.  After that it was a very easy recipe because you just put it in the oven for an hour.  We served it today with green beans, chicken and biscuits which complimented it nicely.  My husband was a big fan and wants to make them a possible breakfast dish.  The recipe we have right now uses frozen southern-style hashbrowns, which I intend to next time make homemade after figuring out how to do so.  I used potato chips on top as we are not big corn flake fans around here. 

The Recipe is:
Ingredients

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• 1 bag (2 pounds) frozen southern-style hash brown potatoes shopping list
• 1 cup finely diced onion shopping list
• 1/3 cup finely diced celery shopping list
• 1 can (10-1/3 ounces) condensed cream of celery soup shopping list
• 1 carton (16 ounces) sour cream shopping list
• 8 ounces cheddar cheese, shredded shopping list
• 1/2 cup (1 stick) butter or margarine, melted shopping list
• salt and pepper to taste shopping list
• 1-1/2 cups crushed potato chips or cornflake crumbs shopping list

How to make it

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• Preheat the oven to 350 degrees F. Grease a 2-quart casserole or 9-inch by 13-inch baking dish.
• Thaw the potatoes just enough to break them apart. Combine in a large bowl with the onion, celery, soup, sour cream, Cheddar cheese, melted butter, and salt and pepper to taste. Mix well. Spoon into the baking dish. Top with the crumbs. Bake for 1 hour. Serve hot.


Enjoy your week!
~Rachelle