Potato Casserole Brings Back Those Memories of Mom

This recipe has been around forever, it’s that cheesy hash brown recipe your mom used to make for every church potluck dinner.  I loved it then because it was cheesy, creamy, delicious goodness.  But the quality of ingredients changes are manufacturers look for ways to cut costs but still charge you an arm and a leg.  So, I looked for ways to kick it up a notch and rediscover the flavor I thought was lost from years of cost control.  Here is what I did:

Potato Casserole

Potato Casserole

2 lb. bag of frozen hash browns, I like the shredded kind

8 oz. sour cream

2 cloves garlic, finely minced

1 med. onion, finely chopped

8 oz. cream cheese, warmed in a microwave

1/2 c butter, melted

1 can Cream of Celery Soup, undiluted

1 t garlic powder

1 t salt

1/2 t fresh cracked black pepper

1/2 t lemon pepper

1 lb. Velveeta cheese, cubed into 1/2 inch cubes

Mix together everything together in a large bowl and pour into an oven safe baking dish.  Bake at 375 degrees F for 35-45 minutes or until hot, bubbly, and golden brown on top.  Serve immediately.

NOTE:  This is delicious left over too.  You can also at cubed ham to the dish and is a great way to use up left over ham.

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