We can’t believe it is almost Thanksgiving! Only a few weeks of the semester left (and of Declan’s undergraduate career). This semester has been very busy for both of us, hence only one post a week. We promise the posts will pick up once Declan starts working full time and doesn’t have homework/reports/projects to worry about.
Anyway, we have an exciting weekend coming up. We are going to be hosting a little house warming brunch with some of our friends on Saturday and then driving over to Declan’s parents’ house for a “Yay you got a grown up job” dinner. And then Sunday we are making a vegetable lasagna, yes we are so excited we had to announce it and yes, it’ll make an appearance on the blog!
Today’s recipe has nothing to do with Thanksgiving (that seems to be the theme for most food bloggers this time of year). Technically we still haven’t hosted Thanksgiving dinner on our own so we have no credibility in that department. However, we do have credibility with casseroles, cheesy potato casseroles that is! Let us know what you think about it, but make sure you use Ore-Ida Hash Browns. Here is a link to the original recipe which we followed pretty closely.
We just think this is a perfect recipe for college students!
Cheesy Potato Casserole
Can’t think of any words to describe this…deliciousityness maybe?
- Servings – 8
- Prep time – 15 minutes
- Cook time – 45 minutes
- 1 large yellow onion, chopped
- 1/4 cup flour
- 1 1/2 cups chicken broth
- 1 cup milk
- 1.5 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme
- 2 cups shredded sharp cheddar cheese
- 26-ounce bag frozen Ore-Ida hash browns
- 1/2 cup light sour cream
- 3 cups cornflakes, lightly crushed
- 2 tablespoons butter, melted
1. Pre-heat your oven to 350°F.
2. Take your Ore-Ida hash browns out of the freezer and set them out onto the counter to begin thawing.
3. In a large pot, saute the onions with a bit of olive oil over medium heat until they become soft, about 5 minutes.
4. Stir in the flour and continue to cook for another minute.
5. Add in the broth and the milk and whisk together slowly until everything is evenly combined.
6. Add in the salt, pepper, and thyme. Bring to a boil and then turn down heat and simmer for 5 minutes until mixture is nice and thick. Stir in the cheddar cheese at this point and remove from the heat.
7. Break apart the hash browns in the bag to manageable size pieces. Add these into the cheesy mixture and stir until hash browns are completely combined. Stir in the sour cream at this point.
8. In a separate bowl, melt 2 tablespoons of butter in the microwave and toss the crushed cornflakes in the melted butter until evenly coated.
9. In a casserole dish or 9×13 inch pan, evenly spread the cheesy potato mixture and top with the cornflakes.
10. Bake for 45 minutes.
11. Remove from the oven and let rest for 10 minutes. Serve and enjoy!