I’ve attended Friendsgivings over the years but this was the first year we finally had the nerve to host one.

Up until this year, the thought of hosting a crowd of people in our tiny house, not to mention their (and our) tiny kids who make get togethers like this all the more challenging, was just too much to consider.

But now that our kids are bigger and we realized that our neighbors have become some of our closest friends, we decided to host a Friendsgiving potluck earlier this month. Instead of hosting it inside, we set up a table in our neigborhood common area and asked everyone to bring their favorite part of Thanksgiving dinner.

As I wrote in my column for today’s food section, it ended up being a super special afternoon of sharing a meal with friends who might as well be family.

One of the best parts of hosting a dinner like this is getting to try an array of dishes that don’t usually make your Thanksgiving table. My neighbors, Matt and Kat, always make this hash brown casserole that is topped with cornflakes. It’s as ooey, gooey and cheesy as it gets; you can trim back the amount of sour cream, shredded cheese or butter and still have a tasty dish, but just know it won’t be like what the Morchers make.

Hash brown Casserole

1 (16 oz.) bag cubed frozen hash brown potatoes

1 cup cream of chicken soup

1 (16 oz.) container regular sour cream

1 (12-oz.) bag of shredded Cheddar cheese

1 bunch of green onions, chopped

2 small cans of diced green chiles

2 cups cornflakes

1 stick butter, melted

Preheat oven to 350 degrees. Combine all ingredients in large bowl.

Transfer to a 9-inch-by-13-inch casserole dish and bake, uncovered, for one hour and 10 minutes.

Remove casserole from oven and sprinkle the cornflakes in a layer on top. Drizzle butter over cornflakes and bake until golden brown, about 10 minutes.

— Recipe from Leona Wilkins, adapted by Kat and Matt Morcher