Weekend Breakfast Blogging

This week’s breakfast blogging features another one of my wedding shower recipes. This week its from Nancy Cox: Baked Hash Browns

This dish is VERY similar to the one they (used) to serve at North every weekend. I still can’t believe they have done away with this breakfast bar staple. So for all my colleagues at North, DIG IN…..I know you’ve been wanting some!

Just in case you were wondering, I am very aware that the weekend is over. But it was such a packed weekend, no actual blogging occurred. Which is the way it goes sometimes.

We did, however, make lots of new stuff to share on the blog. On Saturday, we also spent 3 hours in a class for work, drove to Branson to look at the dam, hit the Amish store (there went my cash for the week), the Carter’s outlet….

AND……..I got a new camera to take food photos for you! I’m still learning how to use it, so don’t expect perfection just yet.

Oh, and here’s my Joslyn picture of the week. LOVE IT!

Baked Hash Browns (a casserole)

Preheat oven to 375 degrees. In a 9×13 inch dish combine:
1 can cream of mushroom soup
1 can cream of celery
16 oz. sour cream
1 stick butter, softened
1 medium onion, chopped
salt and pepper

Mix well then fold in a 2 lb. bag of frozen hash browns. Top with 2 cups corn flakes, 1/2 stick melted butter, and a sprinkle of sea salt.

(Note: the butter in this version is exactly half of what is called for in the original version……and there was still PLENTY of butter. )

Bake for an hour. Enjoy!

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