These recipes are actually Paula’s own, but if Sandra Lee and Paula Deen had culinary love children, they’d look something like these. If this sounds appealing to you, read on. If the thought of Sandra and Paula joining forces makes you want to tear your hair out, don’t close that window just yet.
Yes, I’ll admit it’s slightly shameful that two of my favorites Thanksgiving dishes involve canned cream corn, frozen hash browns, dehydrated potato flakes and french-fried onions. But I have a sneaking suspicion that you’ll love these recipes too—even if you won’t admit it and have to sneak bites of leftovers by the light of the fridge while everyone is sleeping.
Paula Deen’s corn casserole
1 can whole kernel corn
1 can cream-style corn
1 package corn muffin mix (8 oz.)
1 cup sour cream
1/2 cup butter, melted
1 cup shredded cheddar
This couldn’t be easier: 1) preheat the oven to 350 degrees 2) mix all ingredients, minus the cheese, together 3) pour into a greased baking dish.
After the casserole has baked for 45 minutes, or is set in the middle and golden brown, sprinkle with cheddar and put it back in the oven. Let the cheese melt, take the casserole out and enjoy this ridiculously buttery, semi-homemade dish.
Paula’s mashed baked
4 cups frozen hash browns
2 packages of butter and herb mashed potato mix (if they are 4 oz. each—or 1, 8 oz. package)
1 stick butter, softened
1 cup shredded monterey jack cheese
1/2 cup sour cream
1/2 teaspoon garlic powder
1/2 teaspoon pepper
2 cups boiling water
2 cups french-fried onions
This recipe is a little more involved, at least by Sandra’s standards. Preheat the oven to 350 degrees. Bring a pot of water to a boil and add in the hash browns. Let them cook for about 5 minutes and then drain, being sure to keep 2 cups of the boiling water. Mix all ingredients together and then add the boiling water. Put in a greased casserole dish and bake for 35-45 minutes. Sprinkle with the french-fried onions and bake for another 5 minutes.
C’mon .. you know you want ’em.