Let's dip into the Family Cookbook, shall we? Remember when I posted about making this and giving it to the women in our family? I LOVE this cookbook! Easily the most used in our house!
My assignment for Sunday dinner was Potatoes. Oh, there is NO question that I was about to whip these babies up! They are DIVINE! I know there are a million recipe's for these, and likely they are all close to the same, but I there is just something about these!
Every Christmas...and a few other times here or there, Grandpa Hardy would whip up his potatoes, and then we would all devour several pans of them! I mean honestly!
We are missing Grandpa. He passed away last year, not to long after Dawson did. Right around Dawsons funeral we found out that he had cancer....mesothelioma, to be exact. Nasty stuff, that is! He had such a huge presence in all of our lives. He is a good man! We love & miss him terribly!
This is just another reason why I am SO glad I have this cookbook. I remember being on the phone with him asking him directions. He was very particular about it all. Right down to the type of hash browns to use. Of course, I messed the recipe up when I typed it by leaving out the sour cream! SHOOT! I won't be able to make these potatoes without thinking of Grandpa, that phone call...and many many other fun memories!
Let's get to them, shall we?
In a large bowl, mix together:
- (2) 10 oz cans of Cream of Chicken Soup
- 16 oz Sour Cream
- 2 c. Shredded Cheese
- 1 onion, chopped (This is key! Seriously, it is the secret to making them DELISH!)
- 30 oz (ish) package of Ore Ida Shredded Potatoes (Hash Browns)
- Cubed Ham (I left the ham out in my recipe, because we were having ham for dinner)
Spread evenly in 9x13 pan.
Cover the top with a layer of Cornflakes.
Bake at 350 degrees until bubbly & warm in the center (approx. 30 min).
Then prepare to die & go to Heaven....cause these babies are YUMMY!