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My Grandma’s Hash Brown Casserole Recipe

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Last year, I mentioned making my grandmother’s hash brown casserole at Christmas. Today, I am finally posting that recipe!

Hash Brown Casserole

Hash Brown Casserole

As I stated in my My Grandma’s Broccoli Casserole Recipe, I make these two casseroles at Christmas every year. My aunt carries on the tradition by making them for Thanksgiving and other family gatherings at her home. I know there are several variations out there, but this is the one we like.

This recipe was passed down from my dad’s mom. She’s also the person responsible for the Grandma’s Rhubarb Pie Recipe on this site. Most of her recipes are in fact simple and affordable. She was great at stretching a dollar to feed a family. I can only hope someone else out there needs this recipe for a get together or as a side dish at dinner. I associate it most with holidays and get togethers, but it would be a good side dish for a larger family’s dinner.

Hashbrown Casserole

Hash Brown Casserole

An easy recipe for casserole involving frozen hash brown potatoes!
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Cook Time 50 minutes
Course Side Dish
Cuisine American

Ingredients
  

  • 32 Oz Package Frozen Shredded Hash Brown Potatoes Thawed
  • 3/4 Cup Butter Melted
  • 1/2 Cup Onion Chopped
  • 1 Can Cream of Chicken Soup Undiluted
  • 8 Oz Carton Sour Cream
  • 1 Cup Shredded Cheddar Cheese
  • 2 Cups Corn Flakes

Instructions
 

  • Thaw the hash brown potatoes.
  • Chop the onion.
  • Preheat the oven to 350 degrees and grease a 2.5 quart casserole dish.
  • Melt 1/2 cup butter. Set aside remaining 1/4 cup.
  • Combine potatoes, 1/2 cup melted butter, onion, soup, sour cream, and cheese. Stir well and spoon into casserole dish.
    32 Oz Package Frozen Shredded Hash Brown Potatoes, 1/2 Cup Onion, 1 Can Cream of Chicken Soup, 8 Oz Carton Sour Cream, 1 Cup Shredded Cheddar Cheese
  • Crush cereal.
  • Melt remining 1/4 cup butter.
  • Stir cereal into the remaining 1/4 cup of butter.
    2 Cups Corn Flakes
  • Sprinkle cereal/butter mixture over potato mixture in dish.
  • Bake for 50 minutes.
Keyword Easy, Potatoes

Tips

Similar to my note on the broccoli casserole recipe, the measurements in this recipe can be a little off from what’s available in stores now. This recipe calls for a 32 oz package of potatoes. However, I often grab a 30 oz package at Kroger or even a 26 oz package at Walmart (NOT an ad). Additionally, the old recipe called for a 10.75 oz can of soup, but soup comes in 10.5 oz now. So, just know that it’s virtually impossible to mess this recipe up even if you can’t find the exact amount it calls for. I mean who’s had too many potatoes or too much cheese in a casserole?

Also, my family uses 2.5 quart rectangular glass dishes to bake casseroles, but you could probably use a bigger size or a different shape with success.

Please let me know if you make this hash brown casserole in the comments and what your family thought of it!

My Grandma’s Broccoli Casserole Recipe

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It’s been a while since I’ve shared a recipe, so I thought I would share my grandma’s Broccoli Casserole recipe!

Broccoli Casserole

Broccoli Casserole

Just like my grandma’s rhubarb pie recipe, this recipe comes from my dad’s mom. She was a great cook. In fact, my dad’s side of the family loves to host get togethers and loves to have casseroles each time! I’m not entirely sure what it is about casseroles they enjoy so much, but there’s two in particular that are a staple of our meals: potato and broccoli! So, today I thought I would share my grandma’s super easy broccoli casserole recipe!

My aunt carried on the tradition of making this at the holidays after my grandma died. Now, I’m happy to report that I continue making it at my Christmas lunch that we host. It’s a super easy recipe to follow. The hardest part is making sure you have enough open oven space and time to cook it! Plus, it’s not too expensive to make. So, it’s the ideal side dish for any get together!

Broccoli Casserole

Broccoli Casserole

A cheap and easy recipe for broccoli casserole.
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Prep Time 15 minutes
Cook Time 35 minutes
Course Side Dish
Cuisine American

Ingredients
  

  • 20 Oz Frozen Chopped Broccoli Cooked and drained
  • 1 Cup Mayonnaise Optional
  • 1 Cup Grated Sharp Cheddar Cheese
  • 1 Can Condensed Cream of Mushroom Soup
  • 2 Eggs Lightly beaten
  • 2 Cups Buttery Crackers Crushed
  • 2 Tbsp Butter Melted

Instructions
 

  • Cook and drain the broccoli according to the package’s directions
    20 Oz Frozen Chopped Broccoli
  • Crush the buttery crackers.
    2 Cups Buttery Crackers
  • Beat the eggs.
    2 Eggs
  • Preheat the oven to 350 °F.
  • Spray a 13 by 9 inch baking dish with vegetable oil cooking spray.
  • In a large mixing bowl, combine broccoli, mayo, cheese, soup and eggs. Mix well with a metal spoon.
    20 Oz Frozen Chopped Broccoli, 1 Cup Mayonnaise, 1 Cup Grated Sharp Cheddar Cheese, 2 Eggs, 1 Can Condensed Cream of Mushroom Soup
  • Place the mixture in the prepared baking dish.
  • Top the dish with the crushed crackers.
    2 Cups Buttery Crackers
  • Melt the butter and pour over the crackers/dish.
    2 Tbsp Butter
  • Bake for 35 minutes or until set and browned.
Keyword Easy

Tips

Once again, this is a recipe that’s been passed down over the course of several years. So, somethings maybe different. For instance, the original recipe calls for two 10 ounce packages of broccoli. However, I can’t find that. So, I typically grab two packages of the 12.6 ounces Birds Eye Baby Broccoli Florets (NOT an ad). It ends up making a lot of casserole, but it never goes to waste. Also, I prefer to get name brand broccoli because the store brand often has more stems than florets. However, feel free to grab whichever brand you can find and afford.

Additionally, I don’t know why the original recipe specified using a metal spoon. However, I still use one. Ha.

Please let me know if you decide to make this dish!

Grandma’s Rhubarb Pie Recipe

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Now that it’s officially spring, I thought I would share a family recipe! I’m sharing my grandma’s rhubarb pie recipe!

Rhubarb Pie Recipe

Rhubarb Pie Recipe

For those unfamiliar with rhubarb, it’s a tart vegetable that can be found in spring and early summer. That’s why I mentioned making it in my favorite spring activities post. It can be difficult to find the vegetable for sale. In fact, my grandmother used to grow her own to ensure she had some to make pies with every year! If it wasn’t for wildlife, I would probably grow my own too.

This particular recipe has an extra special meaning to me. After my grandma died, my dad went on and on about this special rhubarb pie. However, no one knew her recipe. So, my dad never got to have this pie after my grandma died. Then, one time I was visiting my grandfather a few years after my dad died and I happened to find a handwritten recipe for rhubarb pie stuffed in an old photo album! I asked my grandpa if it was grandma’s recipe and handwriting. He verified that it was, so it was nice to finally find the recipe after all of those years!

I never had the nerve to try making the pie until last summer. My family had a little get together that I was baking for. We just happened to go to a different Kroger in a different town and I spotted some rhubarb! So, I grabbed several stalks of it and decided to surprise everyone with the pie! I will admit, I was a little embarrassed by how watery this pie turned out. However, my aunt told me that grandma’s was watery too. I think if I ever make it again, I will try adding cornstarch to the mix. Thankfully, it did not make a soggy bottom!

Rhubarb Pie Recipe

Rhubarb Pie

An easy recipe for rhubarb pie.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 1 hour
Course Dessert
Cuisine American
Servings 8

Ingredients
  

  • 1 9'' Deep Dish Pie Shell (Pie Bottom)
  • 1 8 or 9" Regular Pie Shell or Crust Dough (Pie Top)
  • 4 Cups Chopped Rhubarb
  • 1 Egg
  • 1.5 Cups Sugar
  • 2 Teaspoons Flour
  • 1-2 Teaspoons Cornstarch

Instructions
 

  • Wash and chop the rhubarb into small pieces.
    4 Cups Chopped Rhubarb
  • Allow the rhubarb to sit and dry for about an hour.
    4 Cups Chopped Rhubarb
  • Preheat the oven to 350 degrees.
  • Mix egg, sugar, flour, and cornstarch in a mixing bowl. Add in rhubarb. Stir to coat the pieces. Pour into the large (deep dish) pie shell.
    1 9'' Deep Dish Pie Shell (Pie Bottom), 4 Cups Chopped Rhubarb, 1 Egg, 1.5 Cups Sugar, 2 Teaspoons Flour, 1-2 Teaspoons Cornstarch
  • Cover with the smaller pie shell or pie dough. Cut a couple of slits in the top to allow heat to escape.
    1 8 or 9" Regular Pie Shell or Crust Dough (Pie Top)
  • Bake until the crust is well browned. (~45 minutes?)
Keyword Easy, Pie

Tips

My grandmother’s original recipe wasn’t very detailed. No exact amount of rhubarb or baking time was given. So, you can use more or less rhubarb. Also, keep an eye on the pie for browning. I used a pie crust dough for my top as I felt like it was easier to position and mold than a pie shell. However, both are usable.

In the future, I will add a teaspoon or two of cornstarch to thicken up the liquid more. I will also allow the rhubarb to sit and dry for longer before putting it in the pie. Maybe an hour?

Let me know if you try this recipe!

Grandma’s Zucchini Bread Recipe

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I tend to share recipes from time to time, like my Pumpkin Fluff Pie Recipe. Today, I thought I would share my grandma’s zucchini bread recipe!

Zucchini Bread

Zucchini Bread

It’s a tradition in my family to make this zucchini bread around the holidays. I believe its use of cinnamon along with a brown sugar/nuts topping make it the perfect addition to our Christmas spread! Now that we host the holidays, I know that it’s Christmas-time when I make the bread! It makes the whole house smell delicious!

I initially made two big loaves of this bread. However, after hosting a few years, I moved to making several smaller loaves. This allows our guests to take one home with them to enjoy later. Plus, it gives me a chance to make some with the topping and some without nuts. Personally, I prefer the bread with the topping as I think it gives it more flavor and texture with the nuts. However, I know that not everyone can enjoy nuts.

Additionally, I found these adorable holiday themed mini loaf pans at our local Walmart (not a sponsored link, just trying to help). So, if you intend to make mini loaves for gifts or want an extra holiday touch, keep an eye out at Walmart and Target for special loaf pans.

Note: my grandmother’s recipe didn’t specify which type of nuts. However, I use chopped pecans. You are free to experiment as you wish.

Zucchini Bread

Zucchini Bread

My grandma's recipe for zucchini bread.
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Prep Time 10 minutes
Cook Time 1 hour
Course Dessert
Cuisine American
Servings 2 Loaves

Ingredients
  

  • 3 Eggs, beaten
  • 2 Cups Grated Zucchini
  • 2 Cups Granulated Sugar
  • 3 Cups Flour
  • 1 Tsp Baking Soda
  • 1/2 Tsp Baking Powder
  • 2.5 Tsp Cinnamon
  • 1 Tsp Salt
  • 1 Cup Oil
  • 2 Tsp Vanilla
  • 1/2 Cup Raisins

Optional Topping

  • 1/2 Cup Nuts
  • 1/2 Cup Brown Sugar

Instructions
 

  • Preheat the oven to 350 degrees and grease two loaf pans.
  • Sift flour, sugar, salt, baking soda and powder, and cinnamon into a bowl.
    2 Cups Granulated Sugar, 3 Cups Flour, 1 Tsp Baking Soda, 1/2 Tsp Baking Powder, 2.5 Tsp Cinnamon, 1 Tsp Salt
  • Add beaten eggs and oil. Beat.
    3 Eggs, beaten, 1 Cup Oil
  • Add zucchini, vanilla, and raisins. Mix well.
    2 Cups Grated Zucchini, 2 Tsp Vanilla, 1/2 Cup Raisins
  • Pour batter into two greased pans.
  • Optional: Combine nuts and brown sugar. Sprinkle over top of the loaves.
    1/2 Cup Nuts, 1/2 Cup Brown Sugar
  • Bake for 1 hour.

Notes

This makes 2 regular loaves or 4-5 small loaves. Smaller loaves should bake around 40-50 minutes, but check on the bread as you know your oven. 
Keyword Bread

Please leave a comment below if you decide to try my grandma’s zucchini bread recipe! Do you have a family recipe that you make every Christmas?

Pumpkin Fluff Pie Recipe – Easy and Healthier

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When we started hosting the holidays back in 2019, I became responsible for the desserts. One of the non-negotiable Thanksgiving treats I have to make is this pumpkin fluff pie. It’s stupid easy to make and tastes great! Plus, it’s easy to adapt for a variety of diets.

Pumpkin Fluff Pie

Pumpkin Fluff Pie

Years ago, on my first visit to Dollywood at Fall, I tried some pumpkin fluff. I had never heard of it before, but I was instantly in love! So, I looked into what exactly it was and decided to make it into a pie! So, here’s my super easy and quick recipe for pumpkin fluff pie.

Diet Friendly

Since this recipe uses a graham cracker crust, it’s healthier than a regular pie. Traditional pie crust has lots of butter and/or shortening in it to make it flaky. Using graham cracker cuts out lots of fat and calories! I took this to a family gathering last year and someone trying to watch their sugar/fat intake was pleased to have an option on the dessert table. If you use sugar free Cool Whip, this dessert has very little sugar in it. It’s also just a great way to have a seasonal treat without the guilt, even if you aren’t on a diet.

Allergy Friendly

Another great thing about this recipe is you can easily modify this pumpkin fluff pie to make it allergy friendly. I used a gluten free graham style crust (NOT a sponsored link or post) from my local Walmart for this picture because I was taking it to a Halloween party where the host has a gluten allergy. You could also use a nut based crust, which I almost used until I found this gluten free graham cracker crust.

Pumpkin Fluff Pie

Pumpkin Fluff Pie

An easy and healthier pumpkin fluff pie.
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Prep Time 5 minutes
Refrigeration Time 2 hours
Total Time 2 hours 5 minutes
Course Dessert
Cuisine American
Servings 8

Ingredients
  

  • 1 Graham Cracker Pie Crust
  • 1 15 Oz Can Pumpkin
  • 1 Box Fat Free/Sugar Free Instant Vanilla Pudding Mix
  • 1 8 Oz Container Cool Whip
  • 1 Tsp Pumpkin Pie Spice
  • ½ Tsp Vanilla

Instructions
 

  • Pour the pumpkin, pudding, Cool Whip, pumpkin pie spice, and vanilla into a bowl. Mix until combined.
  • Pour the mixture into a pie crust.
  • Refrigerate for 2 hours.
Keyword Easy, Pumpkin

So, have you ever had a pumpkin fluff pie? Will you be trying my recipe for it?