Easter is one of those holidays. The children have certain expectations about the day. We’ll go to church, we’ll put a flower on the cross outside, we’ll have an Easter egg hunt---and we’ll have a big meal.
Food is definitely a big way in the South to mark holidays. Which is great—we all love to eat. But sometimes it gets tough to juggle a bunch of entrees at once—particularly if they’re complicated. This one is super easy and children really like it.
Quick Potato Casserole
2 pound bag frozen hash browns
1 can cream of chicken soup (fat free is fine)
1 pint plain yogurt (you could use 8 oz. of a light sour cream)
1 cup chopped onion
2 cups grated cheese
1/2 t salt
1/4 t pepper
1 cup crushed crackers or croutons
3/4 cup melted margarine
Preheat oven to 350. Coat a casserole dish (I use 11 x 7) with cooking spray. Place hash browns in the bottom of the dish. Mix soup, yogurt, onion, cheese, salt, and pepper together and spoon on top of hash browns. Sprinkle dressing/crushed crackers on the top and drizzle the margarine over the crackers. Bake at 350 for 45 minutes. Serves 8-10.
Delicious and Suspicious (July 6 2010) Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig