This was posted on my Facebook page on 12/28/09 ….. The day before, I had cooked brunch for 800 people (D and I and our kids, along with another couple, and another friend and her teenaged daughter did all of the prep work the day before, and the cooking that morning).
I have had a number of people that are my facebook friends from church ask me for the recipe for the potatoes that I served at church yesterday. My cookbook is in the car, so this is my own language and instructions 🙂
First a little background on the recipe…..it is a recipe that our pastor’s wife from our church family in Madera made for events, and it was wonderful! I started serving it at brunches that I did for our church family and when we moved, I kind of forgot about it. When i was asked to cook for our entire church here in our hometown, I knew exactly what I was going to make….tried and true, and DELICIOUS! 🙂 I know that this is an old recipe because my mom used to make it when I was LITTLE (pre-9 years old) for holiday dinners with our extended family…..I think that it may have come from the old Betty Crocker cookbooks, but I’m not sure.
32 oz. bag frozen southern style hash brown potatoes (cubed….shredded works too, but I prefer the texture of the cubes better)
1 cup sour cream
1 10-3/4 oz. can cream of mushroom soup
1/4 cup melted butter (and we learned yesterday that 1/4 cup solid butter does not equate 1/4 cup melted butter)
2 Tbsp. dried minced onion (or 1/4 cup very finely chopped raw onion–for the breakfast we used dried onion)
1 cup grated sharp cheddar cheese
Combine all of the ingredients EXCEPT for the potatoes in a 9 x 13″ pan that has been sprayed with non-stick cooking spray. Stir in potatoes until all of them are covered in the cream mixture. It will feel a little dry, but will moisten up when baked.
Bake in a preheated 375 degree oven for 45 minutes or until hot & bubbly all the way through and slightly browned on top. Serves 8.
ENJOY 🙂 (and for anyone that wants to make this for a HUGE crowd like I did yesterday, the large aluminum steam table trays will hold 4x this recipe)