Welcome Summer, you've officially arrived! What a great way to celebrate all the dad's out there by providing them with an extra hour of sunlight to get all those yard/garage/gardening and GRILLING tasks accomplished...ha ha!
Daddy was on-duty this Father's Day weekend (fire fighter), and coincidentally, had to provide the weekend meal at the station. So, to celebrate the advent of summer I prepared a couple of casseroles to accompany his crock pot barbecue chicken recipe that he planned to serve 9 hungry men at the station. (I doubled the recipes so there are two each of both dishes.) Enjoy!
1 (32 oz.) bag frozen hash browns (thawed)
2 cups shredded cheddar cheese
1 (10 3/4 oz.) can cream of chicken soup (undiluted)
1 cup sour cream
1/2 cup chopped onion
1/4 tsp. pepper
crushed butter crackers
butter for top
Combine potatoes, cheese, soup, sour cream, onion, and seasoning. Place in well greased 9" x 13" casserole. Top with crushed crackers and dot with butter. Bake at 350 degrees for 1 hour. Serves 10-12.
(Note: I sent a sleeve of butter crackers with Chris to the station so that they wouldn't get soggy throughout the day until meal prep time.)
Spicy Cream Corn
2 cans corn
1 (8 oz.) pkg. cream cheese
1 (4 oz.) can green chilies
1/4 Cup milk
1 tbsp. butter
Drain chilies and corn and mix everything together. Heat to boiling and serve.
(Note: For the guys at the station, I spread the spicy cream corn in an aluminum foil pan and sprinkled cheese over the top. Chris heated in the oven along with the potatoes. I typically prepare the spicy cream corn on the stovetop.)