Cheesy Potato Cassarole

I am sharing the easiest, most delicious, not so healthy side dish you’ll ever eat! My mom taught me how to make this long ago. Growing up it’s a dish we ate every Thanksgiving and I would look forward to eating it every year!

With the 4th of July coming up, I figured it would be a perfect time to share this recipe with y’all! It’s such a great side dish for BBQ’s and gatherings with family and friends.


  1. One bag of Ore-ida shredded hash brown potatoes
  2. 8oz bag of shredded sharp cheddar cheese
  3. 8oz sour cream
  4. One stick of butter
  5. 2 cans Campbell’s cream of chicken soup
  6. Lays Classic potato chips


  1. Preheat oven to 350 degrees
  2. Melt stick of butter
  3. In a large mixing bowl add in the shredded hash browns, sour cream, cream of chicken soup, cheese and melted butter.
  4. Mix until well blended
  5. Place contents from mixing bowl into engrossed 13×9 baking dish
  6. Crush up lays potato chips
  7. Put a thin layer of crushed chips on top of casserole
  8. Bake at 350 uncovered for approximately 45 minutes

If you end up making and loving this recipe, please share on Instagram and tag me @kimbercraven! Enjoy!

I’ll be sharing more recipe favorites in the near future, stay tuned!

The Best Easy Banana Bread


1 1/2 cups all purpose flour

2 tsp baking powder

1/4 tsp baking soda

1 tsp salt

2/3 cup sugar

2 tsp cinnamon

1/4 cup canola oil

2 large eggs

1/3 cup milk

2-3 large ripe bananas


1/2 cup walnuts

1/2 cup old fashioned oats

Ingredients for crumble topping:

1/2 cup brown sugar

2 tbsp flour

2 tbsp softened butter


  1. Preheat oven to 350 degrees
  2. Prepare a 9×5 loaf pan with cooking spray
  3. In a medium bowl combine dry ingredients – flour, baking soda, baking powder, salt, sugar, cinnamon (Mix in optional oats and walnuts here)
  4. In a large bowl mash bananas.
  5. In the same large bowl with the mashed bananas mix in eggs, milk and canola oil.
  6. Slowly mix dry ingredients into wet ingredients until combined.
  7. For the crumble topping use a small bowl and fork to mash butter and add in flour and brown sugar (mash together with fork)
  8. Pour banana bread mixture into prepared baking dish
  9. Use your fingers to sprinkle crumble on top
  10. Bake at 350 for 55-60 minutes or until a toothpick inserted into the center comes out clean.
  11. Enjoy!

One Pot Vegetable Soup

I just have to start this off by saying I’ve never been a huge fan of vegetable soup but a recent cold left me unable to taste or smell anything! The only thing that sounded good was S O U P! So I gathered up everything I had to make a delicious bowl of comfort food. After looking up recipe after recipe and not liking the looks of a single one…I created my own!

This recipe is a must when you are sick or even just a cold winter day. The broth is so good and incredibly satisfying. We like to make it with a loaf of garlic french bread. There was so much leftover, we were able to eat it for two days and still had more to freeze for later!

It’s one of the easiest soups to make and you only dirty ONE pot! Its also toddler approved!


4 cups beef broth or stock (I used stock)

5 cups water

1 Tbsp olive oil

1-2lbs lean ground beef

1 small-medium onion diced

1 tsp salt

1/2 tsp pepper

1 tsp garlic salt

1 6oz can tomato paste

1 can petit diced tomatos

1 bag of mixed vegetables

3 cups kale

2 diced potatoes

1 packet Lipton soup & dip mix


  1. Add olive oil to large soup pot. Once heated, add onions and cook just until tender then add the ground beef. Season with garlic salt and pepper and cook until no longer pink
  2. Add in tomato paste and mix in with the ground beef
  3. Add the Beef broth and water
  4. Add potatoes, bag of mixed vegetables, kale, petit diced tomatoes & stir
  5. Stir in onion soup mix & salt then simmer with lid on for approx. 30-45 minutes
  6. Serve with garlic french bread and enjoy!

The joy in this recipe is you can always add noodles for the kiddos, or change it up a bit with whatever vegetables you and your family love!


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