Friday night lights are back, along with many other back-to-school fall activities. Coach Marla Warner of Fairhope is sharing an easy, cheesy favorite recipe for this month’s Dinner’s Ready feature.
Marla’s schedule is full of preparation, planning, grading and educating seven and eight-year-old Pirates as a second grade teacher at Fairhope West Elementary. After school, her day often continues with practices, workouts and meets, as the High School Track and Field Coach for Fairhope High School.
“I love what I do”. “I am invested in equipping students to be the best they can be in all they aspire to be.shares Marla
”The full schedule of investing in our next generation doesn’t stop with Marla though. Her husband Avery Warner is the very reason her family relocated to Fairhope about eight years ago. In addition to teaching U.S. History at Fairhope High School, he is a high school football coach.
The Warner’s have four children — son Marien (21) and three daughters, Malari (19), Aubrey (14) and Dallas (7). The family enjoys going to the beach, grilling out, having game nights and, as time allows, they love to eat at local restaurants and attend 3Circle Church.
“My husband and I both enjoy cooking, and because we both teach and coach, we tag team cooking and other household duties,” Marla said. “When we have had a long, busy day and we want something quick, yet satisfying and tasty, breakfast food for dinner is a go-to in the Warner House.
Coach Warner’s Hashbrown Casserole is one of the family’s favorite breakfast additions. The dish can easily be served alongside eggs and bacon or shaken up and served with fried tilapia and some good ole’ cheese grits.
Coach Warner’s Hashbrown Casserole
- 1 bag of frozen hashbrowns
- 2 sticks of butter
- 1 can of cream of chicken soup
- 1 can of cream of celery soup
- ½ cup of sour cream
- ½ cup of finely chopped yellow onions
- ½ lb of shredded colby jack
- ½ lb of shredded mild cheddar
- Ritz crackers
- Preheat the oven to 375 degrees.
- In a large bowl, you will mix 1 bag of frozen hashbrowns (or you can dice 1 pound or 1 ½ pounds of red potatoes).
- Mix in ½ cup of fine chopped yellow onion, can of cream of chicken soup, can of cream of celery soup, ½ pound bag of colby jack cheese, ½ cup of sour cream and 1 stick of melted butter.
- Once mixed together, place it in a glass 9 x 12 baking dish and spread it evenly. Sprinkle mild cheddar over the top, then spread a layer of crushed Ritz crackers over the top. Take another stick of melted butter and drizzle it all over.
- Place in the oven for 40 minutes or until golden brown and bubbly.