Aunt Doris's Hash Brown Casserole Recipe

Here's a yummy recipe for Hash Brown Casserole my Aunt Doris gave me when we got married. 


WARNING: It contains not one, but TWO sticks of butter, which is why we only make it at Thanksgiving and Christmas. But it's worth every calorie! :)




INGREDIENTS
1 8 oz sour cream
1 can Campbell's Cream of Chicken soup
2 melted sticks of butter (melt each stick separately)
1 cup grated sharp cheddar cheese
2 lb bag frozen hash browns (O'Brien style) (Thaw before using)
Box of crushed Cornflakes


1) Put thawed hash browns in 9 X 13 pan
2) Mix rest of ingredients and pour over top, including only ONE stick of the butter
3) Top with crushed cornflakes
4) Pour the other melted stick of butter on top of the cornflakes
5) Bake at 350 degrees 45-60 minutes 


(You can also include some chopped green pepper and 1/2 cup chopped onion if you're so inclined) 

Coconut-Pecan Frosting (for German Chocolate Cake)

I am of the opinion that one should never put store-bought Coconut-Pecan Frosting on a German Chocolate cake. This recipe is absolutely scrumptious and fairly simple to make from scratch. Every year I make Hubby a birthday cake with this and he adores it. (And me! ;))

INGREDIENTS

1 cup evaporated milk

1 cup sugar

3 slightly beaten egg YOLKS

½ cup butter

1 teaspoon vanilla

1 1/3 cups Angel Flake Coconut

1 cup chopped pecans

Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg YOLKS, ½ cup butter and 1 teaspoon vanilla. Cook and stir over medium heat until thickened, about 12 minutes.

Add 1 1/3 Baker's Angel Flake Coconut and 1 cup chopped pecans.

Cool until thick enough to spread, beating occasionally. Makes enough to frost one cake. (Best to frost tops and let a little drizzle down the sides.)