My first recipe is a simple and yummy POTATO CASSEROLE! I love making this one for large gatherings (like summer time picnics or even for Christmas brunch!)
INGREDIENTS:
1 (30 ounce) package frozen hash brown potatoes
2-1/2 cups shredded Cheddar cheese
1 (16 ounce) container sour cream
1 (10.75 ounce) can condensed cream of chicken (or mushroom) soup
1 (30 ounce) package frozen hash brown potatoes
2-1/2 cups shredded Cheddar cheese
1 (16 ounce) container sour cream
1 (10.75 ounce) can condensed cream of chicken (or mushroom) soup
1 onion, finelychopped
1 cup butter
1 cup butter
DIRECTIONS:
1. Preheat oven to 425 degrees.
2. Pour the hash browns into a lightly greased 9x13 inch baking dish. In a large bowl, combine 2 cups of cheese (put the remaing 1/2 cup off to side for topping), sour cream and soup.
3. In a large skillet over medium heat, combine the onion with 1 stick butter and saute for 5 minutes. Add this to the soup mixture and spread this over the potatoes in the dish.
4. Next, arrange the remaining 1/2 cup of shredded cheese over the dish.
5. Bake at 400 degrees F (220 degrees C) for 1 hour.
1. Preheat oven to 425 degrees.
2. Pour the hash browns into a lightly greased 9x13 inch baking dish. In a large bowl, combine 2 cups of cheese (put the remaing 1/2 cup off to side for topping), sour cream and soup.
3. In a large skillet over medium heat, combine the onion with 1 stick butter and saute for 5 minutes. Add this to the soup mixture and spread this over the potatoes in the dish.
4. Next, arrange the remaining 1/2 cup of shredded cheese over the dish.
5. Bake at 400 degrees F (220 degrees C) for 1 hour.
TIP: Although the above recipes says to top with shredded cheese, others have topped with potato chips, corn flakes or even canned french fried onions.
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