“Times change, years speed by, but Christmas continues sacred. It is through giving, rather than getting, that the spirit of Christ enters our lives. God still speaks. He prompts. He guides. He blesses. He gives.” –President Thomas S. Monson
Christmas Eve Potatoes
This is my favorite version of this recipe:
- 1 small onion, diced (optional; I don’t use it)
- 2-3 cloves garlic, minced
- 1-2 Tbsp. butter
- 1 28-oz. bag shredded hash brown potatoes, thawed
- 2 c. sour cream
- 1 10-oz. can cream of chicken (or cream of mushroom) soup
- 2 1/4 c. shredded sharp cheddar cheese
- 3/4 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- OPTIONAL: Crushed cornflakes, seasoned bread crumbs, crushed potato chips, or crushed Ritz or saltine crackers
Preheat oven to 350. In a large skillet, melt the butter over medium heat. Add the onion and garlic and saute until the onion is translucent and the garlic is fragrant. Remove from heat. Add the thawed hash browns, sour cream, cream of chicken soup, cheese, salt, and pepper and combine well. Add additional salt and pepper if necessary.
Spread the mixture into a 9×13″ (or similar) dish and bake for 50-60 minutes or until the casserole is hot in the center and the cheese is bubbly throughout. Serve with a salad and fruit or alongside roasted ham, turkey, chicken, or beef. You can add ham chunks and peas to make a main meal out of it.