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.