Yield: 8 to 12 servings.
32 ounces frozen diced or shredded hash brown potatoes, thawed
12 ounces extra-sharp Cheddar cheese, shredded (about 3 cups)
1 (10-ounce) can or 1 (12-ounce) box cream of chicken or celery soup
2 cups sour cream
1 teaspoon flavored (such as Lawry’s or Old Bay) or regular salt
1 teaspoon granulated garlic
½ teaspoon ground pepper
2 teaspoons hot sauce, such as Texas Pete, or to taste (optional)
2½ cups cornflakes
¼ cup shredded Parmesan cheese
6 tablespoons butter, melted
Preheat oven to 400º. Lightly butter a 9 x 13-inch baking dish or mist with nonstick cooking spray.
Stir together potatoes, Cheddar, soup, sour cream, salt, garlic, pepper, and hot sauce (if using) in a large bowl. Spread the mixture into the prepared baking dish.
Note: At this point, you can proceed with the recipe or cover and refrigerate overnight, which is what I do on Christmas Eve.
Bake (uncovered) until golden brown on top and bubbling around the edges, about 40 minutes.
Toss together cornflakes, Parmesan, and melted butter in a medium-size bowl. Sprinkle mixture evenly over the casserole. Continue baking until cheese melts and topping is golden brown and crunchy, about 15 minutes.
Let stand 15 minutes before serving.
Why does this Haywood County town have some of the cleanest water in the state? It’s the result of the community’s efforts to keep the forests in its watershed pristine.
The spectacular views in North Carolina’s High Country aren’t just inspiration for writers, painters, and sculptors. Those landscapes — the rugged gray face of Grandfather Mountain, the vibrant fall leaves, the deep green meadows — are brushstrokes on Earth’s own canvas.
The sprawling vineyards and wide-open skies that stretch for miles across seven North Carolina counties offer relaxing getaways — not to mention some of the state’s finest wines — for Sunday drivers aching to escape the rush of city life.
Nothing lasts forever — and that’s what makes many of our cherished moments so special.
