It amazes me how life can be so crazy busy that you look up one day and it is Thanksgiving. I am positive that only a couple of short weeks ago it was summer, the flowers were blooming, and yard work was the main focus. Now it is Thanksgiving with lots of good food is in order and Christmas is knocking at the door. I have a new Hash Brown Casserole in my arsenal of recipes that I have been dying to make. What better time than Thanksgiving to give it a try?
Although my side of the family is, what most would consider, small in numbers; we still gather together for a meal giving thanks for our many blessings. We are truly blessed in that the matriarch of our family is in good health and for the most part, so are the rest of us…just another year older. 🙂
Mom is not a turkey baker, but opts for ham instead. Of course, we pool together the other delicious dishes (my contribution being Hash Brown Casserole) to help her out but she cooks the basics. And does a very good job to be 86!
After the meal, I typically go home and start dragging out the Christmas decorations…I am not one to start with all the tinsel until after Thanksgiving. Truthfully, I am not really ready to give up the fall decorations for Christmas yet. Even though I have a few new Christmas decorations to put out this year, I cannot seem to find the heart to say goodbye to the fall wreaths and turkeys. Picture this, one room has Santa and the next one has turkeys…it works for me!
In spite of my resistance though, the year has flown by so fast…I digress! 🙁
Just in case you would like a simple, but tasty, Hash Brown Casserole recipe…voila:
- 2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
- 1 cup (8 ounces) sour cream
- ½ teaspoon garlic salt
- 1 package (2 pounds) frozen hash brown potatoes
- 2 cups (8 ounces) shredded cheddar cheese
- ½ cup grated Parmesan cheese
- Preheat oven to 350 degrees Farenheit. Prepare a 13-inch x 9-inch baking dish by greasing with shortening or spraying with non-stick cooking spray; set aside.
- In a large bowl, combine the soup, sour cream and garlic salt. Add potatoes and cheddar cheese; mix well.
- Pour the mixture into the baking dish; top with Parmesan cheese.
- Bake for 55-60 minutes or until potatoes are tender.
Now where are my stretchy pants!
Happy Thanksgiving to you and your family from ~All Things Home Related~