Time to make hash brown casserole

By Tammie Hoeme
Layout editor

I can’t help but reflect on my cousins today.  It was a year ago their mother passed. This last year I am sure has been a struggle to let her go.  Another cousin said, I think about her every day.  My son doesn’t even like to drive by her house because it makes him sad.  I haven’t experienced the pain of losing a parent, I am sure it must be rough.  Christmas is supposed to be such a joyous time, but the older I get the more I realize it can also be a sad time.  But isn’t that what Christmas is about finding hope in the Savior that was brought to earth, and die for our sins?
So a quick recap of the kids.  Addie is a sophomore and is quickly gaining in recognition for her ability to run.  This year she finished 9th at state in 4A.  I have no idea where her little legs will take her.  Allie is an eighth grader and seems to enjoy about any activity she gets involved in.  She has enjoyed being a teachers-aide this year.  The teacher gave Allie a jar of sand hill plum jelly, something only a farm girl would truly appreciate.  Weston is a big second-grader and has plenty of energy.  Just last Monday he told me, “I am getting ready to go outside and do something dangerous.”  Thanks for the warning.
I am including a copy of what is known as ‘funeral potatoes’  however most people call it Hash brown potato casserole.  Basically, it goes good with ham or brisket.  But that’s just my opinion.
Hash Brown Potato Casserole
This easy-to-make side uses on-hand ingredients like frozen hash browns and cream of potato soup that combine with sour cream and cheese to make a terrific potato side dish that is a great alternative to mashed potatoes.  It’s easy to make ahead too!


1package (about 30 ounces) frozen country-style hash brown potatoes
1cup shredded Cheddar cheese (about 4 ounces)
1container (16 ounces) sour cream
2cans (10 1/2 ounces) Campbell’s® Condensed Cream of Potato Soup
1small onion, chopped (about 1/4 cup)
1/2cup grated Parmesan cheese
How to Make It
Step 1
Set the oven to 350°F.  Spray a 3-quart shallow baking dish with vegetable cooking spray.
Step 2
Stir the potatoes, half the Cheddar cheese, the sour cream, soup, onion and Parmesan cheese in a large bowl.  Season the potato mixture as desired.  Spread the potato mixture in the baking dish. Cover the baking dish.
Step 3
Bake for 45 minutes.  Uncover the baking dish.  Sprinkle with the remaining Cheddar cheese.
Step 4
Bake, uncovered, for 45 minutes or until the potatoes are tender and the top is lightly browned.
Recipe Tips
Make Ahead: Assemble as directed but do not bake (reserve remaining 1/2 cup Cheddar cheese for topping).  Cover and refrigerate up to 24 hours.  To bake, heat the oven to 350°F.  Bake, covered, for 45 minutes.  Sprinkle with the reserved Cheddar cheese and bake, uncovered, for 45 minutes more.