For Brooke
Potato Casserole #1
1 ½ bags frozen Southern style hash browns
1 stick butter
1 cup sour cream
1 can cream/mushroom soup
½ cup finely chopped onion (or to taste)
1 ½ to 2 cups grated cheddar cheese

Grease the bottom and sides of a 9 x 13 pan. Preheat oven to 350 F. In a saucepan, melt the butter into the cream soup and whisk until mixture is smooth. Stir in sour cream.
In the pan, layer as follows: potatoes, a sprinkle of onions, cheeses, sauce. Repeat layers, ending with potatoes. Bake uncovered 45 minutes until bubbly and starting to brown around the edges.

Potato casserole #2
6-8 medium raw potatoes, peeled and sliced very thin
one 4 oz can chopped green chilis
¼ cup finely chopped onion
1 can cream-style corn
1 ½ cup grated Mexican 4-cheese mix
¼ cup chopped green onions (scallions)
2 cups buttermilk

In a greased 9 x 13 pan, spread a layer of half the potato slices. Sprinkle with green chilis and onions. Spread the cream corn over all. Top with the remaining potato slices. Pour buttermilk over all. Bake uncovered at 350 F for 1 hour, or longer until potatoes are soft. Remove from oven, sprinkle with cheeses and return to oven until cheese melts. Sprinkle with green onions.

For low fat/low carb recipes, eat something else.