HASHBROWN CASSEROLE HEAVEN
Source of Recipe
ALL RECIPES---ON MY OWN---TRIAL AND ERROR
Recipe Introduction
THIS IS RICH, AS MOST OF MY DISHES ARE, EASY TO PREPARE, AND KIDS LOVE IT!!! THIS IS AN EASY RECIPE TO CUT IN HALF.
****THIS RECIPE IS DEDICATED TO MY CO-WORKER FRIEND DONNA WHO STARTED THIS WHOLE HASHBROWN CASSEROLE BUSINESS ANYWAY!!!!*****
List of Ingredients
1 LARGE FROZEN HASHBROWN (THAWED)
2 TBL BUTTER
3/4 CUP CHOPPED ONION
1/2 CUP CHOPPED RED BELL PEPPER
1 TBL SALT (A LOT OF SALT, BUT YOU NEED IT--SPLURGE!!)
1 TSP PEPPER
2 CLOVES MINCED GARLIC
1/2 CUP MILK
1/2 CUP CHICKEN BROTH
1 CAN CAMPBELL'S CREAM OF CELERY SOUP
4 OZ PHILLY CREAM CHEESE (SOFTENED)
3/4 CUP SOUR CREAM
1 CUP SHREDDED CHEDDAR CHEESE
1/4 CUP SHREDDED PARMESAN CHEESE
Recipe
MELT BUTTER: ADD ONION, RED BELL PEPPER, MINCED GARLIC, AND ALL SPICES. SAUTE UNTIL VEGGIES ARE TENDER. MIX ALL INGREDIENTS EXCEPT GRATED PARMESAN TOGETHER AND SPOON INTO LIGHLY GREASED CASSEROLE DISH. SPRINKLE WITH GRATED PARMESAN AND BAKE UNCOVERED AT 375 FOR 45 MINUTES TO AN HOUR UNTIL CASSEROLE IS BUBBLY. ENJOY!!!!!!!
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