We had a family reunion last summer that drew around 30 uncles, cousins, nieces, brothers, sisters, grand kids and dogs. For one of the evening meals, we had barbeque catered through a local pit master. The other meal, the brothers and sisters chipped in with homemade dishes and my sister in law, Marsha Boggess (also the hostess for the gathering), prepared two huge platters of a potato casserole. I usually don’t get overly excited about potatoes. I like them, who doesn’t, but potatoes are just potatoes. Except these weren’t. These were sinfully delicious.
I have since nagged and nagged Marsha to send me the recipe because I’ll soon be cooking for my golfing and fishing buddies and wanted to serve this dish. She finally complied, so here it is. It’s not a fancy recipe, but it’s so good you’ll eat it every meal as a leftover until there are no crumbs remaining on the bottom of the casserole dish.
Marsha’s Potato Casserole
1 can cream of chicken soup
8 oz. shredded Colby cheese
1/2 cup finely chopped onions
1/2 cup melted butter
1/2-teaspoon salt & pepper
2 30 oz. packages of shredded hash brown potatoes
1 cup shredded Colby cheese for topping
Combine first 5 ingredients and add to the potatoes. Top with shredded cheese. Marsha says you can substitute a packaged blend of white cheeses. Bake at 350 for 30 minutes.