Here’s a recipe for an au gratin casserole that was handed down to my mother by close friends from Bagley, Minnesota, circa 1960. It hasn’t changed much in all those years, except that I’ve swapped American and cheddar for the Velveeta cheese used in the original recipe. Works as a great side for breakfasts and dinners!
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Best Part About it
It is extremely simple and works equally well as an accompaniment for your favorite fish dinner while vacationing in Minnesota, as a last-minute buffet item at a picnic, or for a formal dinner at home. I still make it every year when I return to the “North Country” for my annual fishing trips. I still love it. The best part about it is that it reminds me of my mom and dad, long-ago friends, fishing, and the good times I have enjoyed over all those years.
Ingredients
- 1 2-pound package frozen hash-brown potatoes
- 1 can cream of potato soup
- 1 can cream of celery soup
- 1 small – medium onion (depending on your tastes)
- 1 small jar pimento (we save the pimento pieces from our Blue Cheese Stuffed Olives recipe)
- ½ pint sour cream
- ½ pound American cheese, grated
- ½ pound sharp cheddar cheese, grated
- Crumbled bacon bits (optional)
Au Gratin Instructions
Mix all ingredients together, reserving some of the cheese to sprinkle over the top, just prior to serving.
Bake uncovered at 350 degrees for about an hour in a lightly greased Pyrex Oblong Baking Dish (9” x 13 “).
Sprinkle remaining cheese and bacon bits over the top and serve. It’s that easy, and there won’t be many leftovers! If there are, this recipe can be refrigerated or frozen and used later! rk
