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.
In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
