Elbows

Don't ask me why they're called elbows - they don't even have macaroni in them. It's just what my family has always called them since I was wee. Easy to chuck together, stick them in the oven and forget about them until the rest of your meal is ready. Definitely not diet friendly but such delicious comfort food and the leftovers are great for a long time. To make things even easier I always buy a disposable aluminum tray to bake them in so I don't have to wrestle with baked on gunk.

• 1 kg frozen hashbrowns
• 1 onion finely choppped
• 1 can cream of mushroom soup
• 1.5 cups sour cream
• 2 cups shredded cheddar
• 1/2 cup margarine

Grease a 9x12 disposable lasagna tray.

In a bowl mix together the cream of mushroom soup and sour cream. Add the frozen hasbrowns, onions and cheddar cheese and mix until everything is coated. Pour into the lasagna pan and spread it around evenly. Chop the margarine into tiny bits and drop around the top to aid in browning. Cover loosely with foil and bake at 350 for 1 hour. Uncover and continue to cook at 350 for 30 minutes or until desired golden crispness is achieved. You can use the broiler if necessary.

Beware - this makes enough for 6-8 people depending on how carb addicted you are. I make it just for the two of us and then shamelessly eat it for lunch for days afterwards.

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