Grandma’s Potato Casserole

My dad recently celebrated his birthday, so the kids and I went out to my parents’ house for a casual celebration. He’s an easy going guy who doesn’t ask for much fuss, but when the kids insisted on “surprising” him he was kind enough to play along.

My dad’s birthday dinner request was simple and succinct (just like him!): ham, corn, potatoes, kale.  Fortunately, my mom is truly a master chef, and she can turn even the most humble meal into one fit for a king.

I am not a big ham eater, so my favorite part of the dinner was the potatoes.  It is a recipe that my grandma made for my mom, and my mom made for us, and now I think I’ll have to start making it for my kids.  Creamy and cheesy and starchy – Midwestern comfort food at its finest 🙂

Grandma’s Potato Casserole

1 stick butter

1 small onion, diced

1 8 oz package cream cheese

2 cans undiluted cream of celery soup

24 oz package frozen hash brown potatoes

Shredded cheddar cheese

Preheat oven to 350 degrees.

Butter a 2 1/2 quart casserole dish.

Melt butter in saucepan and add onions.  Cook until the onions soften. Add cream cheese and celery soup. Stir until melty consistency.

Sprinkle half of the potatoes into the casserole dish. Pour half of the cream cheese mixture on top. Add remaining potatoes, followed by remaining cream cheese mixture. Top generously with shredded cheddar cheese.  Bake for 1 hour.

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