Embedded Files
United States
United States
Submitted by Courtney Rau Rogers, Assistant Principal for Student Services
Submitted by Courtney Rau Rogers, Assistant Principal for Student Services
Our Story
Our Story
This is an adaptation of a Paula Dean recipe. When my nephews were little, my sister started having us come to her house on Christmas morning, early, to open presents with them and have breakfast. One year, this was the featured dish, and it has been a Christmas morning staple ever since. I was really happy to share it with you all at our holiday breakfast this past year. I don't have a picture to upload, as there are never any leftovers.
Ingredients
Ingredients
-1/4 cup of butter, plus more to grease dish
-1 onion, chopped
-1 16 oz container of sour cream
-1 10.5 oz can of cream of celery soup
-1 8 oz package of sharp shredded cheddar cheese
-1/2 tsp garlic powder
-1 30oz bag of frozen shredded potatoes (hashbrowns), thawed
-salt and pepper to taste
-2 cups crushed corn flakes
Recipe Instructions
Recipe Instructions
1. Preheat the oven to 350. Lightly grease a 9x13 casserole dish with butter.
2. In a small skillet, melt 1/4 cup of butter over medium heat. Add the onion, and cook 3-4 minutes, until soft and translucent.
3. Pour the onion and butter into a large bowl. Add the sour cream, cream of celery soup, cheese, garlic powder, hash browns, and salt and pepper. Combine until well blended.
4. Pour the mixture into the casserole dish. Top with the crushed corn flakes and bake for 45 minutes, until hot and bubbly.
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