Getting your Trinity Audio player ready...

This week’s dish is another savory one that I think a lot of people will like and have probably had before. Whenever a special holiday came up like Thanksgiving, Christmas, or Easter my grandmother would make this dish. It was one of her favorites both because it tasted good and because it is fairly simple to make.

I believe I tasted her casserole only once, when I was around 13 or 14, and I remember enjoying it. My mom made it several times over the years and she always speaks fondly about it. I’ve been told her casserole was always a hit at the dinner table, so her recipe is treasured and kept in a safe place until someone is ready to make it.

For the potato casserole you will need the following ingredients:

• 1 2lb bag of diced potatoes (thawed)
• 1 can cream of chicken soup
• 1 cup of sour cream
• ½ cup of butter
• 1 cup of grated cheese
• 1 cup of corn flakes

Mix the potatoes, soup, sour cream, cheese and butter together. Mix well. Bake for half an hour at 350 degrees. Then sprinkle with crushed corn flakes and bake for another 10 minutes. Let it cool and then serve.

I would like to reiterate thawing the diced potatoes. To quote my mom, if you don’t thaw the potatoes properly your casserole will have “a crunch like hard potato chips,” and I don’t think anyone wants to bite into that.

Happy baking!