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Family Favorite Hash Brown Casserole




Source of Recipe


BBR


Recipe Introduction


Posted by: lindachicken__Oklahoma***********Serves 12 but is easily halved ~~ I used low fat sour cream and 2% cheese without compromising any flavor.


This is a crowd pleaser…easy! A good basic recipe to add your favorite meats (pepper bacon is DH’s favorite), vegetables, cheese, soup and I love to add cooked spicy breakfast sausage, green onion, roasted peppers, mushrooms and chiles!


List of Ingredients




1 - 2-pound package frozen hash brown potatoes, THAWED ~ I prefer the ones that are refrigerated and not frozen (Ore-Ida Country Style Shredded Potatoes, sometimes I’ll brown them first in bacon grease)
1 - 10 ¾ - ounce can reduced fat cream of mushroom, undiluted (can use cream of celery)
1 – 10 ¾ - ounce can reduced fat cream of chicken (or cream of potato)
3 cups (packed) grated sharp cheddar cheese or grated (2% reduced fat) sharp white cheese (about 12 ounces), *** (for a change I’ll use the Colby Jack Cheese or hot pepper cheese **when DGS isn’t eating w/us**)
1 cup reduced fat sour cream (use can use regular and ½ cup)
1 cup finely chopped GREEN onion, shallots or leeks
1- 6-ounce can french fried onions (you CAN use crushed corn flakes tossed w/melted butter but try the fired onions, I’m NOT a fan of them, they add something special to THIS recipe)!!

*** Added garlic and plenty of cracked black pepper ~~ chopped green chilies are always an addition here!

Recipe



Preheat oven to 350°F. Combine first 5 ingredients in large bowl. Transfer to 13x9x2-inch glass baking dish. Bake until top is slightly golden, about 1 hour 10 minutes. Sprinkle with onions. Bake until golden brown, about 5 minutes….I add a little cayenne pepper, personal preference!