Cheesy Potatoes

Sometimes these are called Funeral Potatoes but that's just downright depressing....so to keep the mood a little lighter we're going with Cheesy Potatoes!

Ingredients:
1 (2 lb) package of frozen hash brown potatoes
3 green onions, chopped
1 can cream of chicken soup
2 c. sour cream
1 c. cheddar cheese, grated
4 Tbsp. butter, melted

Topping:
1/4 c. butter, melted
1 1/2 cups of crushed cornflakes (which comes out to about 3 cups cornflakes before you crush them)

Mix all ingredients and place in a greased 9 X 13 casserole dish.  Sprinkle cornflake topping evenly over potato mixture.  Bake at 350 for 1 hour.  You can prepare this a day ahead and refrigerate, but it with need to cook longer.  

Ham and Scalloped Potatoes

Trying to figure out what to do with that after Christmas Ham? Or that After Thanksgiving Ham? Or that after Easter Ham? Or that after My-Husband-Just-Loves-Ham Ham?  This is a great recipe for thinking outside of the ham sandwich box!

8-10 slices of ham
8-10 medium potatoes, peeled and sliced thinly
1/2 of one large onion, sliced
1 C. grated cheddar cheese
2 cans cream of mushroom soup
Salt and pepper to taste

Toss the sliced potatoes in 1/2 teaspoon cream of tartar and 1 cup of water.  Drain.  Put half of ham, potatoes, and onions in a crockpot (I like to spray the crockpot with cooking spray first).  Sprinkle with salt and pepper, then cover this layer with one can of the cream soup (not diluted) then half the cheese.  Repeat with the remaining half of your ingredients.  You can also sprinkle this with paprika if you want.  Cover and cook on low for 8-10 hours or high for 4 hours or until the potatoes are cooked through.