Potatoes!

This is a family favorite. The recipe is from Scott's mom and we have tweaked it a bit (of course) to make it our own. It goes together really fast so this is a great week-night dinner. Also it can be made ahead and refrigerated until it's time to pop into the oven. The leftovers are great reheated. One of Scott's co-workers requested the recipe after he took this for lunch yesterday.

This is for you, Adrianne!

This is a little long, so click here for the recipe.

Cheezy Creamy Potato Goodness
Ingredients
1 bag frozen O'Brien potatoes (I like Ore-Ida)
1 pt. sour cream
1 can cream of chicken soup
2 c. shredded sharp cheddar cheese (Tillamook)
1/2 c. butter, melted
salt & pepper to taste
Topping
2 c. crushed corn flakes
1/4 c. butter, melted

Defrost potatoes. Arrange potatoes in 13 x 9 inch baking dish. Combine sour cream, soup, cheese, butter, salt & pepper. Spead over potatoes. Combine cereal and butter, then scatter over soup mixture. Bake at 350 degrees for 45 minutes.

Variations:
Add chopped ham or other meat to the soup mixture.
For a creamier flavor, add more sour cream.
More cheese is never a bad thing.
More topping is an even better thing. (Scott loves the crunchy stuff.)

Serve with gravy! Everything's better with gravy... but make sure you have enough to go around or there might be tears!

The topping can be made from just about any cereal. We have experimented and found that Special K and Rice Krispies are both great. Also a "jigger" of Frosted Flakes in addition to the corn flakes was good... but I haven't been tempted to try Fruity Pebbles!