Happy Veteran’s Day! I hope you’re enjoying a well-deserved day off.
I wanted to talk to y’all about something today.
I think I’m going to skip posting Thanksgiving recipes on the blog this year. I’ve done them in years past and cooking them and then eating them for days afterwards… it really takes away the magic of Thanksgiving. You know, the one day of the year that you can eat whatever you want without guilt. The special, once a year casseroles. Stuff like that just loses it’s specialness (not even a word, I know) once you’ve already done it, photographed it, and yapped about it on your blog.
But depending on how many glasses of wine I’ve had by the time Thanksgiving dinner is ready, I plan on photographing and blogging. No promises, but… maybe.
In the meantime, I thought I’d share a recipe that is definitely Thanksgiving-appropriate.
I’ve been hearing about these potatoes for years but since I’m not really a potato person unless they’re deep-fried and served with chicken nuggets, I’ve kind of just ignored them. But I’ve been obsessed with The Shaytards lately and they mentioned them in a vlog recently and all of the sudden, the potatoes seemed really appealing.
They are SO good. I had three bowls of them. I skipped everything else I cooked and just ate potatoes. And now I may end up making them on Thanksgiving because they are just that good.
from Taste and Tell
- Preheat oven to 350F. Spray a 9×13 inch baking dish with oil.
- In a large bowl, combine the cheese, cream of chicken soup, sour cream, melted butter and onions. Fold in the hash browns. Spread in the prepared pan.
- Sprinkle the crushed corn flakes on top of the mixture. Drizzle the 2 tablespoons of butter over the corn flakes.
- Bake in the preheated oven. If using shredded hash browns, cook for 30 minutes. If using cubed hash browns, cook for 55-60 minutes.