Hash Brown Casserole
Source of Recipe
DRQ
List of Ingredients
Hash Brown Casserole
1 26-ounce bag frozen country-style hash browns
2 cups shredded Colby cheese
¼ cup minced onion
1 cup milk
½ cup beef stock or canned broth
2 tablespoons butter, melted
dash garlic powder
1 teaspoon salt
¼ teaspoon ground black pepper
Recipe
Preheat oven to 425.
Combine the frozen hash browns, cheese and onion in a large bowl.
Combine the milk, beef stock, half the melted butter, the garlic powder, salt and pepper in another bowl. Mix until well blended, then pour the mixture over the hash browns and mix well.
Heat the remaining butter in a large, ovenproof skillet over high heat.
When the skillet is hot, spoon in the hash brown mixture. Cook the hash browns, stirring occasionally, until hot and all of the cheese has melted (about 7 minutes).
Put the skillet into the oven and bake for 45 to 60 minutes or until the surface of the hash browns is dark brown.
If your skillet isn’t ovenproof (because it has a plastic handle, for example), you can also spoon the potatoes into a greased 9x9-inch baking dish and microwave until the potatoes are hot and the cheese has melted. Then put that baking dish into the 425 degree oven until the surface of the hash browns has browned.
If you can’t fine Colby cheese, you can also use Cheddar cheese for this recipe. Colby, however, is preferred.
|
Â
Â
Â
|
member logon
