Hashbrown Casserole

Ingredients:
2 pounds hashbrown chunks, 1 teaspoon salt, 1 pint sour cream, 2 cups shredded cheddar (8 oz.), 1 stick melted butter, 1 teaspoon pepper, 1 can cream of chicken soup, 2 cups crushed cornflakes, 1 stick melted butter (At the end)

Directions:
Combine everything EXCEPT 2nd stick of butter and cornflakes
Pour into a greased 9x13 dish
Mix flakes and butter together, and put on top of the hashbrown mixture
Cook at 350 degrees (Frozen: 2 hours, Thawed: 45 minutes...Or until cornflakes get crunchy)

Cauliflower Spaghetti:

Ingredients:
1 medium onion (Minced), ~6 heaping T. minced garlic, olive oil, 2 heads of cauliflower, water, salt & pepper, cooked spaghetti, parmesean cheese

Directions:
Saute onion and garlic in olive oil inside of a medium-large pot
Chop cauliflower and add to pot
Cover with water (fill it about 2/3 of the size of the pot)
Cook on medium-high heat until cauliflower has softened
Add salt and pepper to taste
Serve over spaghetti, and add parmesean cheese.