A year ago after my sister took a trip to Africa, my kids and I chose a little girl to sponsor through Compassion International. Prisca is the same age as my daughter and lives in a high AIDS risk village in Uganda. When we received our first letter from the child I realized how incredibly fortunate my little family is. For less than what one meal at The Cheesecake Factory costs me, Prisca is provided with food, clean water, medical care and an education. As I sit and contemplate what my children are going to receive from “Santa” this year, Amolo will be rolling her hoop in the dirt with her siblings.
I am thankful for the roof over our heads. I’m thankful for my daughter’s winter coat. I’m thankful for the grapes that are rotting in the refrigerator. I’m thankful for this jacked up economy that we complain about so much. May we all take a moment and remember how good we really have it.
The Legendary Hash Brown Casserole
recipe by M*M
Before my husband passed away, he loved this dish so much that my mother made 2 casseroles every Thanksgiving – one for Robert and one for the rest of us. Haha!
Preheat oven to 350°
Mix the following ingredients and spread into casserole dish:
1 32oz bag of frozen hash browns thawed (I prefer southern style cubed)
1 can cream of chicken soup
16oz sour cream
2 cups of shredded cheddar cheese
½ cup melted butter
Top with:
2 cups of crushed cornflakes mixed with ¼ cup of melted butter. Spread over the top and bake for 1 hour
