I hope everyone is having a fabulous start to the week. Today I have a dish that, for me, is quintessential Ramadan. This dish was introduced to me by my best friend Aliyah. While she wouldn’t make this recipe the exact way she used to because it’s not the healthiest, I will show you her old way of making this – because it was amazing every single time.
It’s not the prettiest recipe, I’ll give it that, but it is super comforting. I remember Aliyah would bring this casserole wrapped up in towels to keep it warm to every Ramadan potluck or MSA dinner we had in college.
There are not a lot of ingredients but I will preface that this is not a healthy dish. I would make it once a year because it is heavyy but sometimes that’s exactly what you want. Or what I want. I’m thinking of making this with my delicious meatloaf. Can you tell I’m fasting while I’m writing this?
Ok, onto the recipe. First you’ll need 32 oz. frozen hash browns.
- 32 oz. frozen hash browns
- 2 cans cream of mushroom soup
- 2 cups sour cream
- 2 cups shredded sharp cheddar cheese
- 3 tablespoons chopped onion
- 2 tablespoons chopped chives
- 1 and a half teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cups crushed corn flakes
- 1 stick of butter, melted (1/2 stick for filling, ½ stick for topping)
- Preheat oven to 350 degrees Fahrenheit
- Mix together potatoes, soup, sour cream, cheese, onion, chives, salt, and black pepper in a bowl
- Pour in a lightly sprayed 13x9 baking dish
- Mix together melted butter and crushed corn flakes and spread evenly on top of potato mixture
- Bake for one hour, uncovered
- Let rest for 5-10 minutes
- Serve warm