The Best Potato Casserole

{Family recipe---AMAZING!!!}

20 oz. hashbrowns, thawed
1 stick margarine or butter
1 tsp salt and 1 tsp pepper
1 8 oz. container of sour cream
2 cups grated cheddar cheese
1 can cream of chicken soup
2 cups crushed cornflakes

Combine all in a bowl and mix well. Pour into a greased 9x13 dish and top with crushed cornflakes. Bake at 350 for 45 minutes. Done!

From Ashley's Kitchen

Potato Casserole

20 oz. hashbrowns, thawed
1 stick margarine or butter
1 tsp salt and 1 tsp pepper
1 8 oz. container of sour cream
2 cups grated cheddar cheese
1 can cream of chicken soup
2 cups crushed cornflakes

Combine all in a bowl and mix well. Pour into a greased 9x13 dish and top with crushed cornflakes. Bake at 350 for 45 minutes. Done!

From Ashley's Kitchen

Garlic Cheese Grits-CHRISTY

1 cup quick grits
1 tsp salt
4 cups water
1 roll garlic cheese, cut up
1/2 cup butter
1/2 cup milk
2 eggs, beaten
Grated Cheddar cheese

Cook grits slowly in 4 cups salted water. Add cheese and butter. Stir in milk and eggs; mix well. Pour into greased casserole and bake at 350 for 40 minutes. Remove from oven, top with grated cheese and cook an additional 5 minutes.

THIS IS SO FATTENING BUT SOOOOO GOOD

(the BEST) Chicken Salad - Olivia

My mother in law and I hosted a baby shower for Brock's 1st cousin this morning. She made this chicken salad. It is EASY and sooo delicious (and I am a little bit of a chicken salad snob).

2 cups cooked chicken
1 cup mayo
1 cup chopped celery
1 cup sliced seedless grapes
1 cup ranch style sliced almonds (by the salad stuff in the grocery)
1/2 tsp curry powder
2 tbsp lemon juice
1 tbsp soy sauce

She used canned chicken and you couldn't taste a difference at all.

**DISCLAIMER: you might eat it all by your self in one sitting**

Mediterranean Bread-CHRISTY

2 tblsp chopped sun dried tomatoes
1 can refridgerated French bread or pizza dough
2 tablespoons commercial pesto (Classico is good)
1/3 cup feta cheese
2 tbslp chopped olives

Preheat oven to 350. Unroll bread dough. Spread pesto over dough, leaving a 1 inch margin around edges. Sprinkle tomatoes, feta and olives over the pesto. Roll up dough tightly, pinching the edges together to seal. Place loaf on a baking sheet coated with cooking spray. Bake at 350 for 15-20 minutes or until loaf is browned on bottom and sounds hollow when tapped. Serve immediately.

I serve this with a salad and fruit.

Easy Chicken Salad-CHRISTY

1/2 cup light or regular mayo
1/2 cup light or regular sour cream
1 Tbsp. fresh lemon juice
1 tsp. salt
1/2 tsp. pepper
2 lb. skinless, boneless chicken breasts, cooked and chopped
3 cups red and white seedless grapes, halved
1 cup chopped pecans, toasted

you can add celery if you like :)

Sweet Potato Casserole by Roseann

Ingredients
4 1/2 pounds sweet potatoes
1 cup sugar
1/4 cup milk
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups cornflakes cereal, crushed
1/4 cup chopped pecans
1 tablespoon brown sugar
1 tablespoon butter, melted
1 1/2 cups miniature marshmallows

PreparationBake sweet potatoes at 400° for about 1 hour or until tender. Let cool to touch; peel and mash sweet potatoes.
Beat mashed sweet potatoes, sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.
Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle diagonally over casserole in rows 2 inches apart.
Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle alternate rows with marshmallows; bake 10 additional minutes. Let stand 10 minutes before serving.
Yield
Makes 6 to 8 servings

Southern Living, DECEMBER 2002

*** I used half and half instead of milk...just because I had it.

Sweet Potato Casserole-CHRISTY

3 cups sweet potatoes, cooked and mashed
1 cup sugar
1/2 cup butter
2 eggs, slightly beaten
1 tsp. vanilla
1/3 cup milk

Topping:
1 cup brown sugar
1/2 cup flour
1/3 cup butter
chopped or whole pecans.

Sprinkle topping over casserole and bake at 350 for 25 minutes. 8 to 10 servings.