Cheesy Taters

My sister, Martha Stewart Jr., told me that no one makes hashbrown casserole like I do. I almost cried with joy! I do feel I have it figured out…and I’m not totally sure if I want to share…. Regardless, whether you call them company potatoes or potato hotdish, here is what I do to make them awesome!

1 bag of frozen hashbrowns, thawed
8 oz sharp cheddar cheese
1 onion, minced 

*I combine these three “dry” ingredients in one big bowl and then snag out another mixing bowl for the “wet” ingredients:

1 pint of heaving whipping cream
1 can cream of chicken soup
8 oz sour cream
1 stick of melted butter
1 t. garlic salt
pepper to taste

* Combine wet and dry ingredients and pour into greased 9×13 pan. Cover in crushed cornflakes. Bake at 375* for 30-40 minutes.

Many thanks to the St. Patrick’s Church Cookbook (and Grandma Babe) who gave me the original recipe to play with.

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