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Easters, Summers, Frissmas, & Potato Casserole

2 May

Easter morning, 6:30am “ALEXAAAAAAAA!!!!!!!!!! Get the heck outta bed! We gon be late for church!!”

I don’t know how, or who got me outta bed that morning because I was a walking zombie robot machine. My dad said we’d be going to a sunrise outdoor service, SO of course, I dressed accordingly. Only to find as I walked down the stairs, the rest of my family decked out in their Catholic church get-ups. Trying not to get pissed (mind I remind you that it is a mere 7am at this point,) I did my best to pull myself together in appropriate church gear.

We didn’t think the service would be too packed (it was 7:15am for gosh sakes.) Boy were we wrong! Somehow, we got a seat. The mass was really great which helped the time pass by quickly. Right when we got home, I put on some shorts and a t-shirt, got into my bed, and proceeded to fall back asleep to the glorious sounds of Bear Grylls on Man vs Wild.

I woke up at around 1, took a shower, and made my way over to my boyfriend, Christian’s, house. Now, let me paint this picture for you. There are sooooo many people in their family. Gingers, babies, tards, cholos, asians, moms, dads, sisters, brothers, kids, the whole 9 yards, (minus the asians.)

Quote of the day: “Me favorite holiday iiisss Easters, summers, aaaaaand frissmas,” (Cara Verlie.)

Mrs. Verlie, Ramona The Best, had the most delectable meal already prepared! Fresh salad, ham, and the best potato casserole I’ve ever had. Becoming more and more obsessed with every bite, I had to ask for the recipe.

So here I give to you, the best Potato Casserole in the entire universal sphere of life.

Recipe by: Cooks.com

You’ll need:
2 lbs. frozen Ore Ida hash browns (2 bags)
3/4 c. melted butter
1 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion
1 pt. sour cream
1 can cream of chicken soup
10 oz. (2 c.) grated cheese ( the recipe calls for Cracker Barrel mild, but you can use whatever you want. I’m sure all cheeses will taste delicious.)
2 c. crushed corn flakes
..
How to make it happen:
  • Defrost hash browns.

We lacked a decent size frying pan, so we had to defrost in cycles. 2 pans for 1 bag... (twice)

  • In a large bowl combine the potatoes and the 1/2 cup of butter (1 stick).
  • Add salt, pepper, onion, soup, sour cream and cheese. Mix that s%!+ up!

  • Pour it into a buttered, 3 or 4 quart dish.
  • Mix remaining butter, (1/2 a stick) with corn flakes and sprinkle over top. The more flakes and cheese, the better!

  • Bake at 350 degrees for 45 minutes.
You can eat this for breakfast, lunch, and dinner. I would! I can’t even describe to you how delicious this is. Try it for yourself! Make sure to share some with your animal mammals 🙂