Last night we had a barbeque, and it was AMAZING!
Burgers, Hot Dogs, Corn on the cob, coleslaw and this super delicious Hash Brown
Casserole! I apologize that the photo isn't the greatest, but please take my
word for it, this stuff is ADDICTING! Feel free to double the recipe if you
have a big crowd. This recipe fed four and looking back, I should have doubled
it! To print the recipe click HASH BROWN CASSEROLE
Ingredients:
4 tablespoons butter (additional 2-3 tablespoons if
needed, see step 3)
1 pound frozen hash browns (defrosted)
1/2 sweet onion, chopped
1 tablespoon vegetable oil
1 teaspoon garlic powder
1 teaspoon paprika
1 1/2 cups cheddar cheese
1 can cream of chicken soup (or cream of soup of your
choice)
salt and pepper
scallions
Directions:
1) Preheat oven to 350°F. Chop onions.
2) In a large hot skillet, melt 4 tablespoons of the
butter and add the onions. Cook the onions until they start to brown.
3) Add the defrosted hash browns and tablespoon of
vegetable oil. Add the garlic powder and paprika. Cook the hash brown/onion
mixture until the hash browns are brown and a bit crispy. You may want to split
the mixture into two skillets if your mixture is not browning. I did this and
just added 2-3 tablespoons of butter to the second pan before adding half of
the mixture.
4) In a large mixing bowl, add the cheese and soup, mix
together. Once the hash brown/onion mixture is cooked and crispy, remove from
stove and add it to the large bowl with the cheese and soup mixture. Stir until
all ingredients are combined. You can add some salt and pepper now or after the
casserole is cooked. It's your preference.
5) Spray a 9"x13" baking dish with non-stick
cooking spray. Pour the mixture into the baking dish and bake for 30 minutes.
You may add more shredded cheddar to the top of the casserole if you like it
super cheesy...like me!
6) Remove after 30 minutes and top with sliced scallions
(green onions). Let sit for about 5-10
minutes, then serve with sour cream or ketchup and ENJOY!
Copyright © 2013 Kellicipes
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