Delicious Reading: Potato comfort

The first cookbook I reviewed when I started this column early in 2011 was "Bless Your Heart: Saving the World One Covered Dish at a Time." I related to the author's preface to her chapter on comfort food. In it, she stated, "The best thing you can do for the grieving is offer to listen ... quite often, though, the next best thing you can do for someone who is grieving is offer to bring food."

I always feel like providing a meal is something tangible I can do when there are really no words to say. And I know it works.

When my father died suddenly in 2010, I was grateful for each casserole that arrived. On Dec. 7, my mother-in-law passed away after years of ill health. And I didn't have to cook for a week. Friends in my husband's hometown had a church potluck for us after the funeral. Neighbors and co-workers brought EZ foil pans full of lasagna, beef and noodles and fried chicken. The kids loved that there was dessert every night. Our son, Eli, observed, "The only good thing about all this is how all of these people give us food."

My favorite was potato casserole, in all its forms, but especially the kind my friend Amy makes. I could eat just that for supper.

Comfort in a bowl. It's not just for the grieving. It's good for new parents, new neighbors and cold winter nights.

__Amy's Potato Casserole__

__Ingredients:__

1 (30-ounce) package frozen hash brown potatoes

2 cups shredded cheddar cheese

1 (16-ounce) container sour cream

1 (10.75-ounce) can condensed cream of mushroom soup

1 (10.75-ounce) can condensed cream of chicken soup

1 onion, chopped

1/2 cup butter (1 stick)

3 cups crushed cornflakes

__Directions:__

Preheat oven to 425 degrees.

In a large bowl, combine the hash browns, cheese, sour cream and soup.

In a large skillet over medium heat, combine the onion with 1/2 stick of butter and saute for 5 minutes. Add this to the soup and hash brown combination and spread the mixture in a lightly greased 9x13-inch dish.

Next, arrange the crushed cornflakes over all the dish. Melt the remaining 1/2 stick of butter and pour this evenly over the cornflakes.

Bake for 1 hour.

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About Brooke

Brooke Hildebrand Clubbs is a mother of three children and two dogs who runs around Jackson and Cape (literally). She teaches communication studies at Southeast Missouri State University. You can find some of her writing collected at brookehclubbs.wordpress.com.