Here are our four questions this week from Val.

#1. Melon. What’s your favorite kind?
The only kind of melon I like is watermelon- and I love watermelon.

#2. Orange citrus. What’s your favorite – oranges, nectarines, navel oranges, tangerines, etc.
I love all of those! I’d probably have to pick oranges as my favorite though.

#3. Oreos. What kind is your favorite? (Don’t eat Oreos? What about olives?)
I like the regular Oreos. I don’t like the ones with the extra filling- it’s too much for me.

#4. Pot pie. Share a recipe. (No pot pie recipe? What about a casserole or some other hot meal you bake?)
I don’t have a pot pie recipe so I’ll share a casserole. This is one of my favorite casseroles. Sometimes when we have overnight guests I’ll make it for breakfast, but I usually serve it for dinner.

Cheesy Ham and Hashbrown Casserole

Ingredients
1 (32 ounce) package frozen hash brown potatoes
8 ounces cooked, diced ham
2 (10.75 ounce) cans condensed cream of potato soup
1 (16 ounce) container sour cream
2 cups shredded sharp Cheddar cheese
1 1/2 cups grated Parmesan cheese

Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.
Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.

Stop by Fun, Crafts and Recipes if you’d like to play along.