I’ve tried dozens of recipes for potato casseroles, but none can compare with the taste of Terry Myers’ version. The human resources director for Mulberry Health & Retirement Community, Terry is often asked to bring this dish to company functions. It’s especially popular for breakfast events. The key taste in this recipe comes from the addition of curry powder. And the recipe is different from most, with instructions to place potatoes in the bottom of the dish and top with all the goodies. This recipe will be a wonderful addition to upcoming holiday meals. Terry also shares her recipe for Angel Food Cake Topping, a creamy strawberry concoction that’s the perfect festive color for the holidays ahead.

Next week: my annual holiday breakfast menu. Happy eating!
                Terry     Myers’
      Hash       Brown         Casserole
1 lg. bag frozen hash browns
1 can cream of chicken soup
8 oz. sour cream
12 oz. shredded cheddar
1 medium onion, chopped
1 stick butter, melted
2 tsp. curry powder
salt & pepper to taste
  Place potatoes in 9x13 pan. Mix all
other ingredients and pour over potatoes.
      Bake uncovered at 350 degrees
for 1 hour.

                Terry     Myers’
  Angel       Food       Cake       Topping
1 can strawberry pie filling
1 can sweetened condensed milk
1 small can crushed pineapple, drained
½ C. finely chopped pecans
8 oz. nondairy whipped topping
1 prepared angel food cake
  Fold all ingredients together and chill.
Slice pieces of angel food cake and top
with mixture. Garnish with mint leaves
and fresh strawberries.