Ma's Cheesy Potatoes

I woke up this morning to snow...lots of it. With Christmas around the corner I have mixed feelings about it. I have a love/hate relationship with snow. I can tolerate it in December because the snow reminds me of the holidays and staying in my cozy apartment with the Kirbinator in my oversized wool socks and a cup of hot chocolate has not gotten old yet. I am somewhat of a homebody so being "snowed in" is just fine with me. Give me a couple of  Christmas movies,a good book and a baking list and I am completely content with the snow....well only for a minute.

It is around January when I really begin to curse the snow. I prefer to snooze, so getting up early to warm up my car and scrape all of the ice of it is not what I consider a good start to the morning. I also have to have the worlds worst circulation and my hands and feet are always cold, blizzards do not really help that. In order to control my hatred of winter and my constant yearn for fall weather I do what probably everyone does during this treacherous season and that is turn to comfort food.

Warm, hearty meals is the one thing that probably takes my mind off of how much the snow sucks after the holidays. Anything with cheese and/or carbs is enough to warm not only my belly but my soul. Every Thanksgiving my mom makes these cheesy potatoes and they are probably one of the first dishes to go because everyone fills up half their plate with the stuff. It is a rather standard and simple recipe (that I lightened and spiced up a bit) but perhaps the simplicity is what makes it so easy to appreciate.

I love these with cornflakes on top but I forgot to buy them, so the next time I make these I will most definitely be putting these on top. I'm thinking about welcoming my dad home on Christmas Eve with these :) he should like that after his long drive from Minnesota (given that he isn't snowed in!)

Ma's Cheesy Potatoes
Dame Good

Ingredients:

1 2lb bag frozen hash browns (cubed)
1 can reduced-fat cream of mushroom soup
1 can reduced-fat cream of chicken soup
16 oz (or half of a 32oz block) 2% Velveeta Cheese, cubed or shredded
6 tablespoons margarine
16 oz reduced-fat sour cream
1 white onion, chopped
1 teaspoon garlic powder
1/4 teaspoon dry mustard
salt, pepper to taste

Directions:

Preheat the oven to 350f. Spray a 9x13 casserole dish.

Melt the butter and cheese together, for a couple of minuted in the microwave, stirring until almost completely melted together (a couple of chunks is okay). Mix up all of the ingredients, except the hashbrowns, until well blended. Then add the hash browns and mix thoroughly.

Pour entire mixture into prepared casserole dish. Bake for 1hr 30 minutes or until top is golden brown.