Casey’s Potatoes

This recipe used to be called “funeral potatoes“ because they made enough for a large group- but Casey loved them so much and insisted on them every holiday and birthday dinner- so we renamed them “Casey’s Potatoes” many years ago!

Ingredients:

32 oz Frozen hash browns- cubed, thawed

1 stick butter (2 tbsp separate- for potatoes, 2 melted for topping)

2 cups cheddar cheese

1 pint sour cream

1 can cream of chicken soup

1 medium onion, minced

2 cups crushed corn flakes (put them in a double zip lock bag and beat them until they are crushed - melt 2 tbsp butter and pour in bag- shake it up)

Instructions:

Preheat oven to 350 degrees.

Mix all ingredients (except for Corn Flake Mixture) together in a greased 9 X13 dish.

Bake at 350 for 45 min to 1 hour. Mix to make sure center is cooked.

Remove from oven and sprinkle buttered crushed corn flake topping on top and bake for 5 additional minutes.

**These go great with Ham (Casey’s fav), steak, chicken, turkey, or for breakfast with a little hot sauce!

We would love to invite you to read Casey's Story of Life, Service and Sacrifice on Stories From The Porch.