 All our ballet cooks today were making Nana's delicious hash brown casserole. I added a little beef to make it a one pot meal. We're going to start out with a half a stick of butter melted in a large mixing bowl. We're going to measure out 8 ounces of sour cream. If you buy it in the 8 ounce container, then you don't have to measure it, but it's just a cup. So if you need to measure it, go right ahead because we buy a lot at one time. A little bit more. So that's a cup of sour cream. We're going to go ahead and put this in our bowl. I'm going to add one can, a regular can, which is about 10 and a half ounces of cream of celery soup. Okay, for salt and pepper, a teaspoon of salt and a dash of pepper. I'll put a half teaspoon because I like a lot of pepper in my potatoes. You know how easy this is? That's it. That's all there is to it. I'm going to mix this up really good and then I'm going to put in my hash browns. And all you got to do is put it in a butter dish. So it's a very simple recipe. Nana makes it for every special occasion. And every single time she brings it, it gets eaten. All right, now of course we got cheese left too. Okay, so we're going to add our whole package of hash browns. This should be about two pounds. This package is 30 ounces, which is one pound 14 ounces. And I'd say that's close enough. I bought over out of a brand and we're also going to add cheese to it. Lord, I'm going to have to use my hands to get all this mixed up. Y'all just bear with me. This is the biggest bowl I have in the house. It really is. This is not easy to mix. It'll be the hardest part about the recipe is getting it all mixed up. And if y'all try to use a spoon, I doubt you're going to get it evenly mixed. And yes, there's nothing wrong with using your hands if you wash them when you're cooking. Nobody minds when you use your hands to make bread. But for some reason, when you put your hands in food, people just can't comprehend what you're doing. All right, I got to rinse my hands because they're freezing because of the potatoes. And then I'll come back. For those of you that just have to use a spoon, I'm going to show you what it would be like. And you can, but it's just not going to be as fast. It's going to take you a lot longer to get it mixed together. The hash browns are still frozen. So they're making my mixture that we mixed up to start with kind of cold and stiff. So I definitely recommend you mix that up before you add the hash browns and the cheese because it really would be. I'm using my hands. We're going to mix this one more good time with our hands and then I'm going to put it in my casserole dish and get it in the oven. I'm going to use my largest baking dish. And I really don't even know how many quarts or cups it is, but it's a lot. I'm going to spray it. So you just use your judgment. I would think it would work fine in a 13 by 9 or something equivalent. But if you spray it, then it's going to be really easy to clean up. These types of dishes are easy anyway, but it helps to go ahead and spray it. Okay, we're going to put this in our dish. Of course, you can have this recipe, but now we're using this as a main meal today. And I'm actually, Nana doesn't do this, but I'm going to do it for us. I'm going to layer some ground beef that have already got browned on the top of it so that we can eat it just as lunch today. I made some homemade hamburger helper last night. And today we're making this and I'm going to just break this up on the top of it. This is ground beef I had that needed to be browned. Whenever you've got beef in the refrigerator and you don't have time to cook it or you don't want beef again that day, you can see it's got broth under the bottom of it. You don't have to leave it in there and let it spoil. Get it out, brown it, and put it in something and put it in the refrigerator and then use it for a meal later. We eat way too much meat anyway. So this was really with the cheese in here and everything. What you see on my hands is good old broth. Some people that probably think that's good gross, but it's really, really good. It's beef broth and it's from the good kind because it's in a jail instead of just being cheap and runny. It's more like stalk, I guess you could call it. Okay, we're going to get this in the oven. We're going to bake this at 350 degrees for 40 minutes. Going in the oven. See you all in a minute. Guess what? I'll put my glasses. Time went off. See you by the way. I'm going to dip out just a little bit for May. And I got to move the beef off hers because she's not big on me mixing anything up together. But you can see that it's cheesy. We're going to let her taste that one. Now we're going to dip some out for our plate right here. This is good. I hardly ever get to eat it hot because most of the time when Nana makes it, she makes it for potlucks. And by the time you get it, it's already cold. So you can tell that it looks nice and brown around the edges. And you can leave it in there longer if you want it to get really brown, but it's done. Thank you, Nana, Nichols. Your hash brown casserole is the best ever. And it's so easy to make. Thanks for watching. Call it Valley Cooks, where we cook like Nana did. Bye y'all. Love y'all.