In our home everyone takes turns making dinner. A few days ago it was child #3’s turn. I realize she has many mental issues, but she is still capable of making a nice dinner with some direction. So, here I was, laid up on the couch, as I have been for the last over a month and she loses it. She is screaming and yelling, crying and threatening. Everything in her life is too much for her to handle. I finally was able to get her to listen to me to go to her room and take a breath. She went. The breath came later.
Finally she comes out of the room and I tell her to take the package of shredded potatoes out of the freezer and let them sit out for a while to defrost slightly. She does this and then goes back to her room. It takes quite a few small steps, but eventually she has prepared the casserole with my help in slicing onions, and slides it into the oven. It wasn’t difficult, just overwhelming when taken all at once. Here it is:
32 oz. bag of gluten free frozen shredded hash browns
2 lbs. leftover Easter ham (ours was a spiral-sliced wonder of deliciousness!) chopped into 1 inch pieces
2 Tbsp. butter
1 large, sweet onion
2 cups sour cream (or my special dip!)
1, 8 oz. package of cream cheese
1, 8 oz. brick of sharp cheddar cheese, shredded
Preheat oven to 350 degrees F. Take the hash browns out of the freezer and set them out to defrost slightly (20 minutes or so.) Mix in chopped ham. Place butter in a medium saucepan along with onion. Cook over medium heat until onion is soft and starts to caramelize. Add sour cream and cream cheese and stir until completely melted. Pour over ham and potato mixture, stirring in to break up potatoes. Top with shredded cheese and bake, uncovered for 1 hour.
Note: Yes. I realize there is dairy in this recipe. However, when necessity dictates that one must have dairy, then one must! Enjoy!
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