Saturday, April 10, 2010

A Very Fallible Easter





Somehow, these are the only three photos I managed to take on Easter...likely because I was too busy stuffing my face with that amazing ham and washing it down with several mimosas.

Easter happens to be one of the Fallible Foodies' favorite holiday. Mark was in his element; the perfect host with the perfect spread. I can only take credit for the hash brown casserole, a recipe passed down through generations of my family. It is a very "semi-homemade" recipe: last year I debated trying to substitute the can of cream of chicken soup with homemade chicken stock and heavy cream. My husband stopped me. Some things are just better left alone, I suppose, and this casserole is one of them. I mean, you can't go wrong with that much sour cream, butter, and cheese really.

Other dishes on the spread included Ina's Carrot Salad, Orzo Vegetable Salad with Feta, and a delightful fresh green bean salad. Our friend Alix made a to-die-for Martha Stewart almond cake covered in meringue (pictured above). And of course, the booze flowed heavily. We singers with church jobs certainly deserved it after all that singing.

We're planning to keep up the blog, so keep coming back! We are going to try to post a couple of recipes a week. We welcome your comments and do let us know if you've tried one of our recipes!!! Happy Spring from the Fallible Foodies!!!

Hash Brown Casserole

Ingredients
2 sticks butter
1 can cream of chicken soup
2 cups sour cream
2 lbs frozen hash browns (I used Ore-Ida)
1 tsp salt, 1 1/2 tsp pepper
1/2 cup chopped onion
2 cups shredded cheddar cheese
1 cup crushed corn flakes

Melt butter and mix with soup and sour cream. In another large bowl, mix together the potatoes, salt, pepper, onion, and cheese (use your hands to toss). Stir first mixture into second. Pack into 9x13 inch baking pan. Before baking sprinkle crushed cornflakes over the top. Bake uncovered for 1 hour at 350 degrees.

You can prepare this a day ahead (I did) up to the baking step - just don't put the cornflakes on until you're ready to bake! It makes a perfect compliment to ham or an egg brunch dish.

1 comment:

Pam said...

One of Jessica & Brooke's favorites too! I've been know to substitute cream of whatever soup I have on hand and crushed potato chips for the topping if I don't have cornflakes. Very forgiving recipe. Tim likes the leftovers for breakfast, covered in hot sauce.