Our church started out meeting in the local high school on Sundays. Because we didn’t have a church building, often times, Jody Schmelzer, our small groups pastor, would ask us to host small gatherings in our home. We always obliged. One night, Carroll Blackledge approached me from across the room and said, “I know you are probably going to think I’m crazy, but I’m pretty sure I just sensed God telling me you and I were going to become very good friends.” We both laughed and made small talk. Weeks later, Jody invited us out to dinner along with Carroll and his wife Sharon. That night, Jody told us all he also thought we were meant to be friends. That was many years ago, and yes, we have become very dear friends. We shared a small group with Sharon and Carroll for many years, and Sharon brought this dish one night. It is now my very favorite hash brown casserole. I have added the onions to the recipe, and it feeds a crowd. I like to serve this with a baked ham on Sundays, but it makes a great side for almost anything.
Sharron's Hash Brown Casserole
Ingredients:
2 pounds frozen shredded hash browns, thawed
1 stick butter, melted plus 5 tablespoons, divided
1 teaspoon salt
1/2 teaspoon black pepper
1 can cream of chicken soup
2 cups sour cream
1 small onion, chopped
10 ounce package shredded sharp cheddar cheese
1 cup crushed corn flakes
Directions:
Preheat oven to 350 degrees. Combine the crushed cornflakes with 3 tablespoons of melted butter and set aside. This is the topping. In a skillet, sauté the onions in 2 tablespoons of butter until onions have softened. In a large bowl, add all other ingredients and mix well. Transfer to an 8 1/2 X 11 baking dish. Sprinkle casserole with the reserved cornflake topping. Bake uncovered for 1 hour.
Sharron with her grandson Gunner at a recent Friday Night Porch Party.