Casseroles Making a Comeback?

According to Yesterday's Ad Age, Google searches of "tuna noodle casserole" shot up after the Dow fell over the past few months. The article by Emily Bryson York talks about casseroles making a comeback in these dreary economic times--an easy, quick meal for those with a low cash flow. In fact, Campbell Soup found that consumers in a recent study said they prepare casseroles between three and five times a week and reports that seven of the 10 most popular recipes on its cooking Web sites are casseroles. So tell us--are you making more casseroles these days? We'll be featuring a couple of our favorite casseroles over the next few weeks as well, but here's one of my family's favorite breakfast casseroles: Cornflake Potato Casserole. You may have this sample recipe in your family, but here it is again!

Cornflake Potato Casserole
Ingredients:

1 lb Hash Brown potatoes with peppers and onions, defrosted (I like Ore Ida)
1 lb. bag sharp cheddar cheese, shredded
1/2 pint of sour cream
1 can of condensed cream of chicken soup (prefer Campbell's)
1 tsp kosher salt
1 tsp of pepper


2 cups of crushed cornflakes (Bran flakes also work well)
1/4 cup of melted butter

A little butter for the pan

Method:
1. Preheat oven to 350 degrees.
2. Combine potatoes, cheese, sour cream, soup, salt, pepper and mix well.
3. Grease a 9x13" pyrex baking dish with butter, and place potato mixture into dish.
4. Crush cornflakes and top mixture, adding butter to top.
5. Bake casserole for about one hour, or until the cheese and potato mixture starts to bubble.







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