Bring a covered dish

Ok, while there is nothing vintage or unique about this recipe, it was handed down to me about 20 years ago so it’s been around awhile for sure. For me it was a standard in Iowa at all get togethers where bringing food was required.  Just the other day I happened to run into it at work during a breakfast birthday party (not in Iowa). Folks were loving it and asking how it was made. I hadn’t made it for years, but could recite the recipe from heart. I recently ran across my original recipe card. I post this just in case  you somehow have missed it and need an ooey gooey potato dish. Enjoy and hand it down!

Potato Bake

1 2 lb (if they still make this size) bag hash browns (caution: thaw these and it all cooks better)

1 c. melted butter (divided in half)

1 pint sour cream

1 can condensed cream of chicken soup

1/2 c. chopped onion

2 c. shredded cheddar cheese

2 c. cornflakes crushed in 1/2 c. butter

salt and pepper to taste

Combine potatoes with 1/2 cup butter. Stir in everything but cornflakes. Combine cornflakes with 1/2 cup melted butter. Spread on top. Cover and bake at 350 for 20 minutes . Uncover and bake for 20 minutes more.

Those hash browns can be tricky. May have to cook a little longer.

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About Comfort Cooking On Island Time

There are two things I can't resist; an old recipe handed down and passed around, and the beach. Growing up in the midwest I was introduced to true comfort food but always dreamed of a different landscape, and climate. Recently I acquired a 50 year old beach house. While stumbling after the great cooks of my past, I am focused on a future with cool waves and gently breezes......and watermelon rind pickles of course!
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2 Responses to Bring a covered dish

  1. durangokirk says:

    This brought to mind Green Bean Casserole. I’ve always had a love/hate relationship with GB casserole. It’s always the last thing I put on a plate at a covered dish affair, yet I always find myself spooning on “just a little more” as the meal progresses. I can’t explain it…GB Casserole looks kind of strange, has a somewhat “unique” aroma and texture. Still… That’s the way it is with comfort food — at least on the Upper Plains of my youth: no point in overthinking the whys and wherefores. Just dig in!!!

    • I did a little research today. Green Bean Casserole was developed in 1955 and is still Campbell’s most requested recipe. Seems many have a love/hate relationship with it. I have a recipe with “homemade” sauce. I have made it several times and it is great, but it doesn’t bring back those old memories of holidays like the one with that canned concoction in it! Not to mention those crunchy canned onions on top…..what?????

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