Company Potato Casserole
List of Ingredients
1 bag (32 oz.) frozen hashbrowns (loose style - O'brien or Southern)
1 onion, diced fine (or 3 shallots)
2 cups cheese (Co-jack, Colby or cheddar), grated
1 can (26 oz.) cream of mushroom soup
16 oz. sour cream
1/4 tsp granulated garlic, or 2 fresh garlic cloves minced
Salt to suit your taste
1/4 tsp ground black pepper
1/3 cup dried parsley flakes
Recipe
Set hash browns out to partially thaw 30 minutes to 1 hour before preparing this dish; if that's not possible then, before opening bag of hashbrowns, be sure they are not frozen by gently squeezing. Preheat oven to 350' F and lightly oil or butter a 9" x 13" x 2" baking dish. In a large bowl, combine soup, sour cream, garlic, salt, pepper and parsley. Stir in the onion and 1/2 of the cheese. Stir in hashbrowns, then turn mixture out into oiled baking dish. Bake at 350 degrees F for 40 minutes, spread remainder of cheese over the top, return to oven to bake 10 minutes more, or until cheese is bubbly.
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