For Mother’s Day, my dear big sister/friend, Miss Jean, had our family over for a beautiful brunch. We shared a delightful day with her sweet family and dined on French toast, cream cheese and berry tarts, fresh strawberries, bacon and these hash browns. I had never made this before and was pleased with how they turned out. Of course, I had to adjust the recipe – cause that is just how I do things! Crank it up a notch – and why not!!??
So don the apron and give this a whirl! I think you will agree with me that it is DEEEEEEEEE-Lish!
Hash Brown Casserole
1 can cream of chicken soup
8 oz. Colby cheese - grated
1/2 cup melted butter OR margarine
1 small yellow onion - minced
1 tsp. salt
1/2 tsp. black pepper
2 lb. bag frozen shredded hash browns
**optional: I added a half cup of low-fat sour cream and used garlic salt instead of regular salt. You may want to give it a little kick and heat by adding a few dashes of a hot pepper sauce or some diced Ortega chilies.
Use Pam or a non-stick cooking spray and coat the inside of a 13” x 9” x 2” casserole dish.
In a large mixing bowl combine soup, cheese, butter, onion, salt, and pepper.
Gently fold the potatoes into the above mixture and pour into prepared pan. (I did not defrost the potatoes).
Bake in a 350 degree oven for 35-40 minutes, until heated through and top is browned. **I ended up baking mine for 1 hour – just until the top was nice and golden brown.
**optional: The last ten minutes of baking, I sprinkle the top with 1/4 cup of the grated Colby cheese.