Cheesy Hash Brown Potatoes

You may know these potatoes by funeral potatoes, or au gratin potatoes (what we call them at my house), whatever you call them, I call them delicious! No Easter in my family is complete without a helping of these potatoes! My mom makes these with baked and cubed russet potatoes, but I love the simplicity of using hashbrowns. You can whip this up in no time flat! A real crowd pleaser for sure. We eat this as a main dish all the time.

Cheesy Hash Brown Potatoes

1 package (28 oz) frozen shredded hash browns
1 pint sour cream (about 2 cups)
2 cups medium or sharp cheddar
1 can cream of chicken soup
1/2-1 onion diced (just depends on how much you like, green onions would be yummy too)
2 T butter
Salt and pepper to taste
1-2 cups crushed cornflake crumbs

Melt butter in a skillet and cook onions until translucent. Set aside. Combine cream of chicken soup and sour cream in large bowl. Mix well. Add onions and cheese until combined. Add defrosted hashbrowns and stir until combined. Salt and pepper to taste. Pour into greased 9x13 casserole dish. Sprinkle cornflake crumbs on top! Bake at 350 for 45 minutes or until bubbly!

My Shepard's Pie

Shepard's Pie is so me. Meaning, I love meals that are complete meals all in one bite. You got your meat, starch, vegetables and dairy all in one bite! I guess that's why I love casseroles so much. Any time we do have a dish with separate sides, such as Thanksgiving Dinner, I always end up mixing the turkey, mashed potatoes, stuffing, and corn all on the fork at one time. I guess that's just how I roll. 

This recipe is just a little different from your traditional Shepard's Pie, but different in a very good way. I added a can of corn, because the more veggies the merrier in my opinion. The one can of tomato soup was leaving it a bit dry for my taste, so I added a can of cream of mushroom in addition to the tomato soup! It turned out even more flavorful and creamy than the traditional kind. It was SO SO yummy. I didn't even hear any complaints from the hubby when we had it not one, not two, but three nights in a row. :)

Start off with browning the meat and onions, drain the fat. Mix the beef, can of corn, can of green beans and a can of tomato soup. So easy! Throw in a greased casserole dish.

Next mash up 3 or 4 potatoes, however many potatoes you like, until creamy. Spread on top of the beef mixture.

Top with grated cheese. I'm using colby jack here, but cheddar would be yummy too.

Bake at 350 degrees til cheese is melted and casserole is bubblin. About 30 minutes.

Serve to a hungry family with a big appetite. This dish is hearty and perfect for a cool November night.

My Shepard's Pie

Cami Jacoway

1 lb. ground beef

1/2 medium to large onion

1 can corn, drained

1 can green beans, drained

1 can tomato soup

1 can cream of mushroom soup *I did not end up using the entire can.

4 medium potatoes *more or less depending on your preference

1 cup grated cheese

Begin by boiling your water for the potatoes. Peel the potatoes and chop in to quarters. Place in boiling water and cook until soft (about 20 minutes or so). 

Preheat oven to 350 degrees. While the potatoes are boiling, brown ground beef, and season with salt and pepper. Add onions to the ground beef while it is cooking, cook until onions are soft and meat is cooked. Drain extra fat. Pour beef and onion mixture into a large bowl and add the corn, green beans, tomato soup and cream of mushroom soup. Mix until incorporated. Pour mixture into a greased 9x13 dish and smooth out.

When potatoes are soft, drain and place in a bowl to mash. Add a dash of milk and beat potatoes until creamy. Adding more milk if necessary. Spread mashed potatoes onto the ground beef, soup mixture. Sprinkle with grated cheese and place in oven for about 30 minutes.