The only thing I take seriously is my Freedom. And Bacon.

Sunday, February 13, 2011

Potato Casserole Good Enough For A Governor AND Potato Casserole For A Long Happy Marriage

Sunday Morning is the perfect time to take about Potato Casserole. If you have a Kindle and haven’t yet discovered the Kindle Amazon Community Boards, please do yourself a favor and pop in every once in awhile. You’re sure to make a friend or two, pick up some reading suggestions, find an answer to a question about your Kindle (or sometimes Keurig Coffee Machines), discover FREE Kindle books (thanks Happy Reader Joyce) and maybe, if you’re lucky enough, you just might find a recipe or two!

AnnieB’s Terrace Hill Potatoes

Terrace Hill Is the Iowa governor's home. These potatoes were served at a dinner  more than 30 years ago and became such a hit they became known as "Terrace Hill Potatoes"
I am sure the original ones weren't made with your average garden variety frozen hash browns but who knows. I think everyone makes them to their own taste after a few tries. I love sour cream, butter and cheese (cheesehead here) so I never skimp on those ingredients! The original recipe didn't call for O'Brian potatoes but I like onions and red and green peppers so I made a change. Same with the soup.

1 bag frozen O'Brien potatoes
1 cup sour cream
1 teaspoon salt
1/4 teaspoon pepper
1 (10 3/4 ounce) can cream of celery soup
2 cups cheddar cheese, grated
1/4 cup melted butter (optional)
1/4 cup crushed corn flakes (optional)

1. Mix all ingredients except butter and cornflakes.
2. Place mixture in greased 9x13 pan.
3. If using cornflakes crush and sprinkle on top then pour butter over the CF
4. Bake and 350°F for 45 minutes.

This is NOT Joyce!
Happy Reader Joyce’s POTATO CASSEROLE
Joyce said this recipe was handed down from her mom and is such a family favorite, that it was good enough to make an appearance at her 25th Wedding Anniversary. I think the message is clear – serve this casserole for a long happy marriage!

1 (30 ounce) package frozen hash brown potatoes
2 cups shredded Cheddar cheese
1 (16 ounce) container sour cream
1 (10.75 ounce) can condensed cream of mushroom soup
1 onion, chopped
1 cup butter
3 cups crushed corn flakes

Preheat oven to 425 degrees. Pour the hash browns into a lightly greased 9x13 inch baking dish. In a large bowl, combine the cheese, sour cream and soup. In a large skillet over medium heat, combine the onion with 1 stick butter and saute for 5 minutes. Add this to the soup mixture and spread this over the potatoes in the dish.

Next, arrange the crushed corn flakes over all in the dish. Melt the remaining stick of butter and pour this evenly over the corn flakes.

Bake at 425 degrees for 1 hour.

*** Definitely low calorie ... Makes 6 servings at 400 calories per serving ***

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