Creamy Hashbrown Casserole

What an incredible morning spent with all of you! I have been so touched by A Heart To Hold and hope to continue to be able to support them in the future. Thank you for your love and time, working to send a little comfort to the families who have experienced such loss. God works through even the most difficult circumstances, and this is a great way to show His love to others.

I also want to thank you personally for being such a warm, loving, and welcoming group of ladies. I had a guest this morning (who I actually met in person for the first time today) and she was so impressed with all of you and what a wonderful group you are. It looks like she will be joining us again, too, which is awesome. It's such a special treat to be a part of a group like this!

Last piece of business...Yay for new coordinators taking over after this session!!! The announcement was officially made this morning that the lovely Allison Bowman and Courtney Shrum will be taking over the job as co-coordinators in the Spring and I am so excited! Not only do we get to continue to have a MOPS group, but we get to do it with two very capable and awesome new leaders! It will be great, as well, to have Sharaun and Kristy get to come on Tuesdays and just take it easy and relax, something I know they are both very excited for.

Okay, now for the recipe. This morning I made a new recipe for breakfast and I really liked it (I hope others did, too, of course) so I decided to share it on the blog. I thought that it was a much smaller recipe than it turned out to be, so I plan on using the extra ingredients to make it for dinner tonight, only I'm adding sausage to turn it into a main dish casserole. Oh, and there's also a possibility that, in the near future, we'll be privied to the yummy chocolate oatmeal bread recipe that Barbara brought this morning. Mmm!

Cream Hash Brown Casserole
From Paula Deen

Servings: 8 to 10 servings 
Prep Time: 10 min
Cook Time: 50 min

Ingredients 

1/4 cup butter, plus more for dish
1 onion, chopped
1 (16-ounce) container sour cream
1 (10 1/2-ounce) can cream of celery soup
1 (8-ounce) package shredded Cheddar and Monterey Jack cheese blend
1/2 teaspoon garlic powder
1 (30-ounce) package frozen shredded hash brown potatoes, thawed
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups crushed potato chips

Directions

Preheat oven to 350 degrees F. Lightly butter a casserole dish.

In a small skillet, melt 1/4 cup of butter over medium heat. Add onion, and cook 3 to 4 minutes, or until soft. Pour mixture into a large bowl. Add the sour cream, cream of celery soup, cheese, garlic powder, hash browns, and salt and pepper. Combine until well blended.

Pour mixture into prepared 9x13 baking dish. Top evenly with crushed potato chips and bake for 45 minutes, or until hot and bubbly.

Obviously not every blog will be a recipe, even though the first two were. In the future we'll also have articles, crafts, service opportunities, and other neat things. As always I'm very open to suggestions or recommendations for any and all of those things, so if you have any input feel free to let me know! I hope you all have a blessed week and hope to see you at Fairytale Town for our playdate next Tuesday!