Kent's sister-in-law Karen shared this recipe with me after I had it at a potluck when we were back visiting in his hometown of Logan, Iowa. I named it Iowa Potato Casserole for the cookbook, but we really like to call it Cholesterol Casserole and point it out to people who tell us that vegetarian food is healthy. It certainly is tasty, though, but we're smart enough not to make it very often.
This is, however, a meaningful commentary on mortality as it is most people's number one choice when bringing a casserole to the home of a bereaved friend or relative. Think about that a little. After all, who brings carrot sticks to a funeral? And if they did, who would want to eat them?
2 lb. bag of frozen hash browns (Karen suggests Mr. Dell's Shredded)
1 can of cream soup (I like Cream of Mushroom, Kent likes Cream of Onion)
2 cups shredded cheddar cheese
8 ounces sour cream
1/2 cup plus 2 Tablespoons melted butter
1/2 cup chopped onion (if you really like that kind of flavor)
salt and pepper to taste
1/2 cup crushed potato chips