Merry Christmas (a day late)!
I hope the holidays found you safe and happy.
This year, I got to spend the holiday in Virginia, enjoying the ‘home year’ for siblings and in-laws. There was movies by the fire, Mario Kart tournaments, and endless energy supplied by tiny bodies. Days spent lounging in PJs, Home Alone, and entirely too many Christmas goodies. Such a blessed time!
Christmas dinner is always a big event. After the excitement of the early morning subsides, we gather at the table for ham, potatoes, and joyful conversation of the surprises of the day. One of my favorite things is my Mom’s potato casserole, adapted from my Grandma Joey’s recipe.
Noah helping Mom bake
Tessa and Noah acting out our Nativity scene
8 medium potatoes, baked for 45 minutes
1 can cream of mushroom soup
1 can cream of chicken soup
1 pint sour cream
1 stick butter
1 1/2 cups cheddar cheese
1/3 cup chopped onion/onion flakes
1 1/2 cups crushed corn flakes (mixed with 2 tbsp. butter)
Preheat oven to 350 degrees. Bake potatoes for 45 minutes. While potatoes cool, mix the following ingredients in medium saucepan: cream of chicken soup, grated cheese, butter, sour cream, and onions. Cook ingredients over medium heat until butter and cheese are melted. Stir mixture frequently. Peel cooled potatoes and slice into a 9×13 pan. Pour mixture in saucepan over the sliced potatoes. In another small bowl, mix the corn flakes and butter. Mix until moist. Sprinkle cornflake mixture on top of the potatoes and sauce. Cover with foil and bake for 45 minutes.