Sooooo. Hows about a little twist on the regular Thanksgiving mashed potatoes? Hmm?
And how’s about another Texas inspired lazy recipe?
Cause I’ve got both of those bad boys covered in this Lazy Thanksgiving Recipe sent in by lazy mom Valerie…
I got this recipe from my great-grandmother. She was from Texas and therefore the title of this recipe is “Texas Potatoes”.
But for the sake of laziness, we’re going to call them…
Lazy Texas Potatoes
1 bag of Ore Ida hash brown potatoes
1 stick of butter
2 cans (or 1 large can) of cream of chicken/mushroom/whatever you use
1 cup of sour cream
corn flakes or ritz crackers
The hash browns come frozen, so let them thaw for a little bit. You want them a little soft. If they are frozen, they take a longer time to cook.
Preheat your oven to 350.
In a mixing bowl, add and mix the cream of chicken and 1 cup of sour cream. After it’s mixed, add the bag of potatoes. Coat them very well with the mixture. Set the bowl to the side.
Use the end of the stick of butter to grease the casserole dish. After you’ve done that, pour the potato and soup mixture into the casserole dish and make sure it’s spread evenly.
Cover the mixture with either corn flakes or crushed ritz crackers. I’ve used both on separate occasions. My kids like the ritz crackers better. But for the one that I made for the picture below, I used corn flakes.
In a separate, small bowl, melt the rest of the butter. With a spoon, drizzle it over the top of the casserole, making sure you cover as much as you can with butter.
Cook for 45 minutes.
I do believe she instructed us to “make sure we cover as much as we can with butter.”
I think I may love her for saying that.
I mean, if it’s in the instructions, who can argue with it, am I right?
So. Another Lazy Mom Thanksgiving Recipe has been smacked down for your viewing pleasure.
And yes, I have no idea what I just said.
But at any rate, another one is being posted tomorrow and your gonna like it!!!!!