Happy Tasty Tuesday! A perfect casserole for another cold day ending with snow. My momma had knee replacement surgery almost two weeks ago, so I’ve been taking meals over on Sundays that leave quite a bit of leftovers for them to enjoy through the week. This past Sunday, I made this Crunchy-Top Ham & Potato Casserole from the “Cooking with the Amish of Kishacoquillas” cookbook. And this dish definitely had leftovers…enough for me and hubby to bring some home for lunch one day and still leave a couple meals for my parents.
It was quite comical in the kitchen. Told Mom I needed a 9×13 dish to bake it in, and she directed me where to grab that. Then she walked out to keep me company in the kitchen while I mixed it up. Well, the bowl I grabbed wasn’t big enough, so she got me a bigger bowl. That still wasn’t big enough, so I figured I’d just mix it up in the 9×13 dish. And that wasn’t even big enough. So she had me get this huge pan – not even sure of the measurements – she usually fixes lasagna in it for large gatherings. This pan was a monster! It definitely fit in that. It looked like I was fixing a casserole for a huge Amish family. Ha!
Here is the recipe if you’d like to give it a try…
Crunchy-Top Ham & Potato Casserole, Mrs. David K. Peachy, page 268, “Cooking with the Amish of Kishacoquillas”
2 pkg. frozen hash brown potatoes (thawed)
1 can (10 3/4 oz.) cream of chicken soup (undiluted)
1/2 c. butter, melted
2 c. (16 oz.) sour cream
2 c. cooked cubed ham
1/2 tsp. ground pepper
1/3 c. green onion
1 1/2 c. (6 oz.) shredded cheddar cheese
2 c. crushed corn flakes
1/4 c. butter, melted
Combine all casserole ingredients and mix well. Place in 13x9x2 in. baking dish. Combine topping ingredients. Sprinkle on casserole. Bake at 350 degrees for 1 hour. Yield 10 servings.
I can’t imagine how much this would have fixed if I had actually used two bags of hash browns. I used one 30 oz. bag of hash browns – that’s the only size I’ve ever seen in the freezer section at our local grocery store. And I also added a bag of cut broccoli to the casserole, so as not to have to cook that separately. Figured why dirty another pot since I had already dirtied so many trying to mix the casserole up. You could really add in all sorts of veggies to this casserole.
This was a hit with everyone and a definitely keeper recipe per my hubby. I had even put him to work crushing up the cornflakes, so he’ll probably tell ya that he fixed our dinner. I would probably add in another can of soup and small container of sour cream to give it more “sauce” if I can’t find a smaller package of potatoes to use next time. It wasn’t dry at all, but it could have used just a little more of the soup/cream mixture with it being such a large casserole.
Only other thing we had with our meal was a loaf of pumpkin bread that I had baked at home. Perfect comfort meal!
This would be a great dish to fix with leftover ham too.
This was the first time I had tried a recipe out of this cookbook. I had picked up my copy at Country Housewares in Leola, PA. This book contains 1,200 selected recipes from the Old Order Amish in the Big Valley area, Belleville, PA.
Let me know if you give this recipe a try.
Have a good week and stay warm!