My friend Jane Ann made this cheesy potato casserole the other day. Her department was having a special lunch at work, and this was a side dish she made for the meal. So I took some photos of it and then, of course, I had to eat it…couldn’t let any of this creamy potato cheesiness go to waste! 🙂 It’s a yummy blend of hash browns, cream of chicken soup, sour cream, and cheddar cheese, finished off with a crunchy, buttery cornflake topping. You can definitely call this comfort food! It’s very easy to make and Jane Ann found the recipe at Cooks.com. Not only is it great as a side dish for lunch or dinner, it’s perfect for breakfast or brunch…so that gives you plenty of opportunities to try it out!
Cheesy Hash Brown Potatoes
CHEESY HASH BROWN POTATOES adapted from Cooks.com
Makes a 9×13″ pan of potatoes, about 10 to 12 servings
- 2 lbs. frozen hash browns, thawed
- 3/4 cup (1 1/2 sticks) butter, melted and divided
- 1/4 teaspoon pepper
- 1 teaspoon salt
- 1/2 cup chopped onion or green onion (Jane Ann substituted dried minced onion—use 2 to 3 teaspoons)
- 1 (10 3/4-ounce) can cream of chicken soup (or substitute cream of celery soup)
- 1 pint (2 cups) sour cream (regular or light)
- 2 cups shredded sharp cheddar cheese
- 2 cups crushed corn flakes
Preheat oven to 350 degrees. Grease or spray a 9×13″ pan or baking dish; set aside.
In a large bowl, combine thawed hash browns with 1/2 cup of the melted butter, pepper, salt, and chopped onion, blending well. Add in the soup and sour cream, then the cheddar cheese, mixing everything well. Spread mixture evenly into a 9×13″ baking dish. Mix remaining 1/4 cup melted butter and the crushed corn flakes together and sprinkle over top of casserole. Bake at 350 degrees, uncovered, for 50 to 60 minutes. Serve hot.
NOTE: Jane Ann said she would have liked a little more seasoning in this, but I liked it just the way it was…so, you may or may not want to use a little more salt and/or pepper to suit your taste.
Recipe from NancyC | nancy-c.com
If these potatoes sound good to you, you may want to try this Cheesy Cream of Onion Hash Brown Casserole…it’s really yummy, too!
Sharing at Weekend Potluck, Mix it Up Monday, Wonderful Wednesday, Hearth & Soul, Inspire Me Monday, Thursday Favorite Things, Full Plate Thursday, Happiness is Homemade, Meal Plan Monday
NancyC 
180 responses to “Cheesy Hash Brown Potatoes”
This looks wonderful! What kind of camera do you use? Your pictures always look so nice and bright.
Ps- It was my pleasure to feature you 🙂 I couldn’t reply to your post email so I just wanted to tell you.
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Thanks, Katie! I use a Canon Rebel XT digital camera–it’s about 5 or 6 years old, and it’s been a great camera for me! I tend to take a lot of shots from different angels to make sure I get one I can use, and using natural light always gives the best color and brightness. So I try to plan ahead and take shots during the day when I can!
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I have used this same recipe for many years- However I have a variation you may like. Instead of regular hashbrowns, use Obrien Hashbrowns. You do not have to add the onion and you get more flavor. In addition, use Frosted Flakes instead of Corn Flakes. The Sweet and Salty taste is addictive!!
Connie B.
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Thanks for the tips, Connie–they both sound good! I’ll have to try them out! 🙂
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We make this dish with cream of celery soup…makes them vegetarian friendly. Also we use French’s Onions in place of cornflakes…gives a great extra kick.
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Great ideas! I definitely need to try it with those onions!
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I can’t seem to be able to make a comment so I’ll just piggyback off your comment. This is the best hash brown casserole I’ve ever eaten. 3rd time making for Valentines dinner. The second time I made it I used light sour cream…. mistake …. I will only use the traditional. 1st time I made it I didn’t have any corn flakes so I hand crushed some Frenchs Crispy Fried onions over it… It is even more incredible with those over it. So that’s what I do now. Thanks for the recipe!
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Thanks so much for leaving a comment, Terry! (Sorry you were having some problems with that!) I’m so glad to hear you like this recipe. I like your idea of topping this with the crispy fried onions—I’m a big fan of those! 🙂 Have a great rest of the week!
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Ok so like every time I make this..I forget to put the melted butter in the hash browns. But it still taste good. What does the butter do?? Please.
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It’s so nice to open a recipe and see it quickly. So many people have tons of things written that I could care less about. I love the way you get down to business ❤️
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Thanks, Billie! 🙂
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I agree! I despise having to scroll for minutes to get to a recipe.
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I’ve tried this before and always wanted to get the recipe for it. Thanks for sharing. I agree with the previous commenter that your pictures are really nice.
Enjoy your weekend!
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Thanks, Teresa, and hope you have a great weekend, too! 🙂
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this was one of my very favorite dishes growing up! I now live in Hong Kong where I can’t buy those frozen hashbrowns. I miss it so! I’ve tried making my own, but haven’t had sucess, any tips?
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Hi Emily! I thought about your question, and thought maybe you could substitute mashed potatoes for the hash browns…the texture would be creamier, but I think it would be good. Or slice your potaotes, like you would for a scalloped potato dish, and use that instead of hash browns. I haven’t tried either of those ways myself yet, so if you do give them a try, please let me know!
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I use a cheese grater on regular fresh potatoes it’s a little more work but that’s a pastry staple item at my house
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Good idea, Cindy! I bet it’s great with fresh potatoes!
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If your looking for the same texture as the store bought hashbrowns I’ve taken left over baked potatoes from the refrigerator grated them and they r pretty close to the store bought
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That sounds like a great idea, Melissa! Thanks for sharing that tip!
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Did it turn out really good using just regular potatoes? Because I thought about doing the same thing but wanted to make sure that it turned out about the same as frozen hash browns
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Peel your potatoes and grade them on a cheese grader. It is the same….you can even do it and freeze them!
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Great idea, Lindsey!
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Boil potatoes like you would for potatoe salad, but grate them with cheese grater.
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I have used canned diced potatoes. This also works great if you can’t get the frozen ones.
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That’s a great tip, Shirley-thanks for sharing it! 🙂
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YUMMMY i have this recipe but mine doesn’t call for the soup. I bet it would be even better with the soup added!
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The soup does give it a nice creamy consistency. If you try it out, let me know what you think!
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Those are what we, in UT, call “funeral potatoes” (because they are almost without exception served at funerals in these parts). Whenever my mom would make them just for dinner she’d re-name them “sunshine potatoes”. Yum!
I definitely prefer using dried onion. I also replaced the corn flakes with crushed Lay’s Balsamic Sweet Onion chips for a little variety. SO good!
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I had heard from another friend about the different names for these potatoes, and they mentioned that they often show up at church suppers and potlucks, too! Those Balsamic Sweet Onion Chips sound great for a topping! I haven’t tried that flavor out yet, but I will have to get some!
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These are called “funeral potatoes” in Utah as they’re standard fare at every funeral we have. In my family, we don’t like that so we call them sunshine potatoes 🙂 We’re also sensitive to the MSG found in Cream of Chicken soup so you can substitute Campbell’s Healthy Request Cream of Chicken if you have the same problem.
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I love potato dishes and I’ve wanted to make one like this sometime. It looks and sounds YUMMY! (Found you at Mommy’s Kitchen Potluck link up).
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I love this recipe, been making it for years. If you really want people talking about how good it is, then I suggest replacing half of the sour cream with 1 cup of cream cheese. I promise you that you won’t regret it 🙂
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Thanks for the tip–that sounds really good! I’ll have to try it with cream cheese!
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I made this tonight, and I always add cream cheese too. Yum….
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Some others have mentioned they add cream cheese to this…I’ll have to try that out sometime! 🙂
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Ohhhh, man. My aunt makes this every Christmas and I *love it.*
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It’s definitely a recipe you want to make again and again! 🙂
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I was introduced to this recipe when I was about 10 years old, but I’ve always had it with Cream of Celery soup instead. My family and I love the extra zing it adds.
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Making it with cream of celery soup sounds good, too! I’ll have to try that!
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I see that someone else from Utah has already replied about the “funeral potatoes”. The funny thing is that if you called15 people to make them, you would get 15 variations! haha A few other notes: For Emily in Hong Kong, I have either baked my potatoes & grated them, or boiled them, peeled the skins away & then grated them. They are actually moister that way. Also, I always add 1/4-1/2 C of Parmesan cheese to my cornflake topping. SOOOOO…Yummy!
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I like the idea of adding Parmesan cheese to the cornflake topping…sounds really good!
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I make the same hashbrown casserole but use one can of cream of chicken and one can of cream of mushroom. It’s yummy!
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That sounds great, too! I’ll have to try that!
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Omg I love these!!! The only thing I do differently is add a can of cheddar cheese soup as well. It’s delicious!!
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I bet it’s great with the cheddar cheese soup–I know I would like that! 🙂
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I like these because my hubby is gluten-free and her loves the crunchy topping. I can also make this for my daughter who is a vegetarian, just use cream of mushroom soup instead of cream of chicken.
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It’s such a great versatile recipe, isn’t it? I love the crunchy topping, too!
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I use cream of mushroom soup instead of the chicken and add a couple small cans of mushrooms to it, as well. Potato-y – cheese-y – mushroom-y – what more can you ask for?
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I like your idea of adding more mushrooms, Kat! You’re exactly right–you just can’t beat the potato-cheese-mushroom combo! 🙂
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Yum…
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I’ve been making these hash brown potatoes for years…I but Lays chips crushed on top instead of the corn flakes. It is soooooo Yummy!!!
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Using potato chips in this sounds yummy…thanks for sharing your idea, Katharina! 🙂
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My friend made this dish at Christmas. She told me she had gotten the recipe of Pinterest – I Joined Pinterest Just For This Recipe……… Finally I had time today and I made this dish tonight. My husband loved this dish – Thank You For Sharing
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That’s great, Marilyn! Glad you and your husband like the recipe! I think you’ll love being in Pinterest–there are so many great ideas and recipes there!
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Yes – I love Pinterest and you made me first love it- This site makes me look forward to dinner every night – I have to prepare food for a lot of people every day. I use to be SOOOO stressed about what to cook and always over spent at the grocery store – Now I save money by buying what I need for exactly what I am going to cook – Now I find recipes on here with the yummy pics and I am not stressed anymore about dinner -YEAH !!!
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That’s so nice to hear, Marilyn! 🙂
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Hi, I’m from the UK and would love to make this recipe but I am unsure about the hash browns you use defrosted. The only frozen hash browns we get are triangular shaped and ready to cook. Are these the same as are used innthis recipe.
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Hi Jan,
The hash browns I used were shredded and ready to cook, so your triangular-shaped hash browns should work fine in this recipe. Just thaw them and mix with the other ingredients. Their different shape won’t affect the taste or the overall appearance of the casserole–I’m sure it’ll turn out great! 🙂
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Thank you. I will be making them this coming weekend xx
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I make this with a slight kick…use the hashbrowns with peppers and onions and use either a can of cheddar cheese soup or nacho cheese soup. Spices it up just enough!!!
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I really like your idea of adding peppers and onions–sounds great!
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I have been using this recipe for years, but my twist to it is I add minced garlic, and the topping is 1-pkg of Ritz Crackers crushed up still in the package and throw this on top and the melted butter. Enjoy.
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I love garlic, so adding that sounds really good to me! 🙂 And the crushed cracker topping sounds really good, too, Linda!
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I too have always used Cream of Celery soup. And i use either southern hashbrowns (the cubed kind) or slice fresh potatoes. I make mine in the crockpot though. On low 6 to 7 hours for fresh pots or about 4ish for hashbrowns.
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That’s nice and convenient that these potatoes can be made it a crockpot!
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why, Why, WHY do people put chicken in a perfectly good vegetarian recipe?
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Well, you could always use cream of mushroom or cream of celery soup-either would work great, I’m sure!
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These have been a family favorite for years. We know them as Escalloped Potatoes. Thanks for sharing!
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You’re welcome, Stephanie! 🙂
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I use cheddar cheese soup instead of cream of chicken – makes it more cheesy.
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That sounds good, too, Debby!
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This recipe is amazing!!! Thank you for sharing 🙂
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You’re welcome, Becky, and glad you liked it!
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I found this same recipe in San Francisco newspaper back in 1995, and made it for a family gathering. It has since been one of my most requested side dishes..
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It sure is a favorite with so many people! 🙂
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Instead of corn flakes, I use crushed Italian seasoned croutons….AMAZING!!
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Using the seasoned croutons sounds like a great idea!
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[…] found this recipe on a website called nancycreative.com but she got it originally from cooks.com. I’ve never made a thing from Cooks that […]
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they are also good with greek yogurt instead of the sour cream….also a little juice out of the Jalapeno jar…
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I like the idea of adding a little Jalapeno juice!
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Can this be frozen? If so, before or after cooking? It is DELICIOUS but always makes more than my family can eat so I was going to freeze half of it.
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I would freeze it after cooking–whatever you have left over can be reheated later! Or, you could always halve the recipe and make in a 9×9 square pan.
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I had these at a bbq recently and loved them! Just one question…do you use a small or large can of cream of chicken soup?
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Use the standard smaller can size for this–I’ll have to add the ounce information so it will be more clear–thanks for checking with me, Amy!
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Thanks for replying!
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I made this this morning, but instead of sour cream I substituted Fage total 0 Greek Yogurt (I’m on a Greek Yogurt Kick), it was soo creamy and delicious. I also substituted French Fried Onions in place of the Corn Flakes, because well, I love those things. lol. I’ve had this recipe this way before too and is sooooo amazing! Could never go wrong with Hash Brown Casserole. Yum =)
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Yes, you just can’t go wrong with a recipe like this! 🙂 I love Greek yogurt too and substitute it for sour cream often, although I haven’t done that in this recipe, so I’ll need to try it!
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In Utah we call these Funeral Potatoes. They are good!
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Yes, I’ve heard a lot of people call them that!
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I CRUNCH GARLIC & BUTTER CROUTONS AND SPRINKLE ON THE TOP THIS MAKES EVERY BITE HAVE A LITTLE CRUNCH AND DIFFERENT TEXTURE . SO GOOD !
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That does sound good! 🙂
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I used Frenches Dried onions and sprinkled a little garlic on it…It was wonderful..also, I didn’t use hash brown! I had 2 huge baking potato’s left over from a cookout and left the skins on…it was extremely good.
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Your version sounds good, Cathy! It’s nice to know that this works well with leftover baked potatoes! Thanks for sharing! 🙂
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ok even after eating dinner, I want to make the original recipe plus several more ….and don’t have the ingredients on hand (that’s probably a good thing!) .. but will have to get and make at least one!
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It’s a popular recipe…I’m sure you’ll like it when you get a chance to make it! 🙂
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Great recipe for.variation instead of cornflake topping use crushed potato chips yummy!!!!
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Sounds good, Susie–I will have to keep that in mind! 🙂
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instead of corn flakes you can use sour cream and onion chips crushed up and baked on top really good
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I love sour cream and onion chips! That sounds great!
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When using sour cream and onion chips, do you still use the butter on top or just the chips?
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I haven’t tried it with the chips yet, Evelyn, so not sure what to say. If I were trying it for the first time that way, I’d probably try it with the butter just to see what it’s like.
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I came across this on Pinterest yesterday. Made it tonight. I used an Italian Sharp cheese that I love (…is that considered sharp chedder?)… this is MEGADELICIOUS!
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I’m so glad you liked this, Christin! Thanks for letting me know! 🙂
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Maybe I’m missing it but I dont see how many this serves? Its just me and my husband so not sure if I should cut it in half or a third? & thank you I have been looking for this recipe for years! An old old family friend use to make it and called it Jackrabbit potatoes, not sure why 🙂
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Hi Laura–thanks for pointing that out! I added a note that it makes about 10 to 12 servings. If it’s just you and your husband, you could halve or fourth the recipe–halving it and making it in an 8×8″ or 9×9″ pan would probably be easiest–they’re always great as leftovers! 🙂
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I make this same recipe but add 1 package of Lipton’s powdered onion soup. It gives it the extra seasoning.
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I bet the soup gives it a great flavor!
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This is in the oven working it’s magic as I type! I used all organic ingredients (to include cream of chicken soup! who knew?!) And half cream cheese half greek yogurt, topped with salt and pepper potato chips! This will pair perfectly with our Easter Ham this afternoon. Thank you for the inspiration! So glad I discovered your blog. -Jessi in North Florida
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You’re welcome, Jesse! This dish sounds so good the way you’re making it! Have a wonderful Easter dinner! 🙂
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[…] Cheesy Hash Brown Potatoes […]
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[…] – Cheesy Hash Brown Potatoes with BBQ […]
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We really loved these cheesy hash brown patatos!!! Yumm were they good!!!
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They seem to be a favorite with lots of people! Glad you and your family liked them, Katie!
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Is this something you can make in advance? I want to make it tonight for thanksgiving tomorrow but don’t know if the ingredients will separate over night. Thanks!
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A friend of my husband’s always makes what they call potato poof. All i know is that it has hashbrowns and frosted flakes and made like a casserole. I am going to give this a try. If this is it, then it took 15 years to find it. She would not share her recipe.
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I hope this turns out to be the recipe you’re looking for, Tracy!
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My famiky uses O’Brien hashbrown (the ones with red and green bell peppers already included) to make these! It adds such a depth of flavor! LOVE this recipe! Always a crowd pleaser! I’m actually making them for my in-laws for the first time Christmas day!
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Reblogged this on The Life Of Von and commented:
this would be great with real ingredients and nothing processed!
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This is my family “go to” side with ham. Last Christmas, we actually had some left over. I chopped up the leftover ham and cooked with the potato casserole and a quart of chicken stock. Made a wonderful soup!!!
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What a great idea! Sounds like a wonderful soup–I will need to try that! 🙂
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I love this recipe! It’s on my site, too. It’s a classic and always so, so good!
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Yes, it’s definitely a classic! 🙂
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This looks delish! Can you make this recipe the night before and cook it in the morning?
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I haven’t tried that, but I don’t see why you couldn’t!
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[…] The next recipe I used was for cheesy hash brown potatoes. I have made this recipe before, and we liked it so I decided to make it for the brunch. I love love love cheesy potatoes, and this recipe really satisfies. It’s pretty simple to make, and I usually have all the ingredients. The only substitution I make is the type of soup used. As a vegetarian, I obviously don’t use cream of chicken soup. I always substitute cream of potato instead. Here is a link to the recipe that I used:http://nancycreative.com/2011/02/24/cheesy-hash-brown-potatoes/ […]
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Could I put this together the night before and bake it the next day?
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I haven’t done that myself, but I don’t see why you couldn’t do that, Teri. Just keep it well covered in your fridge.
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Do you put in the can cream of chicken as is, or do you make the soup before adding it to the dish?
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No need to make the soup, just put it in as is from the can, undiluted!
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[…] http://nancycreative.com/2011/02/24/cheesy-hash-brown-potatoes/ […]
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These are a stable in our house, make ahead and re-heat , we also like Frosted Flakes on top, nice change.
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Yes, it’s definitely a recipe everyone seems to love–will have to try the frosted flakes as a topping sometime!
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[…] Cheesy Hash Brown Potatoes | – NancyCreative – My friend Jane Ann made this cheesy potato casserole the other day. Her department was having a special lunch at work, and this was a side dish she made for the meal…. […]
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This looks like an easy alternative to Scallop Potatoes; a must try! XOXO
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Everyone seems to love these and they really are super-easy to make! 🙂
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[…] Cornflake Topped Cheesey Hashbrown Casserole […]
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I make my topping with crushed up lays sour cream and onion potato chips mixed with a stick of butter.
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That sounds really good, Annette! 🙂
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I love these but I also add a can of Cheddar Cheese soup, makes it even creamier & cheesier, yum
Also I haven’t tried this yet but some people have suggested to use cooked crumbled bacon as the topping in place of the cornflakes
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Those suggestions sound great, Lisa! Thanks for sharing! 🙂
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I follow your recipe but add a can of green chilies . Just adds a little more flavor. Try it!
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Sounds like a great idea, Yvonne! I love adding green chilies to different recipes–bet it would be wonderful in these potatoes!
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Thank you for the recipe. I might add some fresh garlic as well as diced red roasted peppers for color and chopping some fresh chive or garlic chive on top when serving. I do not use condensed soup because it is processed and make my own by starting with chicken stock and thickening it to produce the same consistency. Thank you for the share and EVERYONE for their tips. Will definitely put some cream cheese in to keep the creamy consistency.
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I like your ideas of adding garlic and roasted red peppers to this!
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My aunt made this all the time, but she introduced it as Texas Potatoes. When she split from my uncle, I started making it as a kid, going on almost 20 years now. I tweaked it into 3 lbs. frozen hash browns (I use the exact same brand every year), 2 cans of cream of chicken (same brand again each year .. 98% fat free Campbell’s lol), 1 cup onion, 16 oz. sour cream, 2 c. cheese, salt (1tsp.) and pepper (1/4 + 1/8 tsp.). I’ve never poured melted butter and I never thaw the hash browns. I whisk all the liquids separately, then pour that with the hash browns and cheese. I use plastic gloves because it just mixes better by hand and the plastic/rubber gloves keep your hands from freezing. After mixing, I divide the mixture between 2 buttered (I always use butter) 9×13 pans and then I let it sit covered in the fridge overnight before baking, usually mid-afternoon (so it does keep in the fridge prior) because the flavors merry and become even stronger. I bake it without the crushed flakes and then mix crushed flakes (I crush first, then measure 1.5 cups per pan) and butter, bake an additional 15 minutes and serve straight from the oven hot. Both pans go and rarely are there any leftovers. I make it for almost every major holiday. It’s so yummy. When my cousin was diagnosed with a gluten allergy, I tweaked it with GF cream of chicken.
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Thanks for sharing your way of making these potatoes–it sounds great!
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[…] Cheesy Hash Brown Potatoes […]
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[…] Cheesy Hash Brown Potatoes – NancyCreative – 138 thoughts on “ Cheesy Hash Brown Potatoes ” Katie @ This Chick Cooks February 24, 2011 at 6:57. This looks wonderful! What kind of camera do you use? […]
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[…] morning started off in the best way- a 5 mile run, homemade Cinnamon Rolls, Hash Brown Casserole (this one which I’ve made numerous times; so easy and good!), some eggs, the Macy’s Thanksgiving Day […]
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This looks good! I will definitely be making this. Thanks for sharing.
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I used cream of onion soup to make it vegetarian. Even my granddaughter loves it. So good!
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Glad you like the recipe, Sue! 🙂
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I’m going to try this recipe!!
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Can I use country hash browns (the square ones) instead, or are they best with the traditional shaved kind?
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Yes, you can use the square kind-they should work out fine!
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This looks so tempting! Hash browns in general aren’t really that popular in the UK, which is a shame, so I’d never even come across anything like cheesy hash brown potatoes! x
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Oh….I love potato dishes and we call it in Germany ” Käsekartoffelauflauf”.
I’ve wanted to make one like this sometime.
Greetings from the beautiful Rhine-Highlands in Germany!
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Greetings to you, Rosie–hope you enjoy these potatoes! 🙂
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[…] Just about every year, I make these delicious potatoes. We may or may not have doubled the recipe a time or two for leftovers. And we may or may not have […]
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The hash brown potato casserole looked as good as the picture and was easy and absolutely delicious
No left overs always a good sign 😃
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Glad you liked it, Carol! And yes, no leftovers is definitely a good sign that people enjoyed it! 🙂
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[…] there are a lot of variations on this recipe, but I always turn to NancyC‘s recipe for Cheesy Hash Brown Potatoes. My only note, is that I like to use Tastefully Simple’s Onion Onion instead of real onions. […]
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Sounds delish but I get migraines from cheddar cheese, can you suggest another cheese ?
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Hi Kathy, I think you could try substituting your favorite shredded cheese–Monterey Jack, Pepper Jack, and Colby are some options.
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[…] Original Source: Nancy C […]
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[…] recipes. Might have to try out this Creamy Potato Gratin, although my family always insists on Cheesy Hash Brown Potatoes at holiday […]
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[…] Dish: Potatoes I think I have mentioned several times on this blog that Cheesy Hash Brown Potatoes are a family favorite. I make them at pretty much every holiday, and if I don’t make them for […]
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Hello! Do you have instructions for baking this the day before and then just reheating? I’m concerned the cornflake topping won’t remain crunchy.
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I’ve never reheated this myself, but you’re right, the cornflake topping would probably not be as crunchy. I think it’s best serving it right after it’s done baking!
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Oh my!! yum
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Congratulations!
Your post was featured on Full Plate Thursday,461. Hope you are having a great week and thanks so much for sharing with us !
Miz Helen
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Thanks so much, Mia Helen! 🙂
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[…] Dish: Potatoes I think I have mentioned several times on this blog that Cheesy Hash Brown Potatoes are a family favorite. I make them at pretty much every holiday, and if I don’t make them for […]
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That’s beautiful, I’m drooling.
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I can’t wait to try this recipe. Being from New Mexico, I may have to try it with green chilis…YUM!
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That would be a great add-in, Sharon! 🙂
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[…] Dad’s Birthday/Father’s Day. BBQ with sides, cake, and Homemade Ice Cream. I am making Hashbrown Casserole and Ice […]
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[…] cooked Hash brown casserole, Mac n’ Cheese, Baked Beans, Coconut Cake, and I brought chicken tenders. There were lots of […]
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[…] Sunday: What I cooked for Church: Chili with Toppings, Caramel Apple Cake, Hashbrown Casserole […]
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