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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 10 |
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Love comfort food? Tired of dry or tough hash brown casseroles? This one freezes well and is definitely good for any time at all. My sons consider it a staple and fight to get the most. From The Best of Bridge cookbooks Ingredients:
2 lbs frozen hash browns or 2 lbs potatoes, fresh, chopped and pre-cooked |
2 cups sour cream |
2 (10 ounce) cans cream of mushroom soup |
1/2 cup butter, melted |
1/4 cup onion, grated (to taste) |
1 teaspoon sea salt (to taste) |
1 teaspoon pepper (to taste) |
2 cups cheddar cheese, grated |
1/2 cup parmesan cheese, grated (to taste) |
Directions:
1. Preheat oven to 350°F.
2. Thaw frozen hash browns or pre-cook potatoes and chop into 3/8 cubes.
3. Mix all but the parmesan with the potatoes.
4. Transfer this mix to a presprayed 9X13 inch baking dish.
5. Sprinkle the parmesan over the top.
6. Bake at 350F for 60-90 minutes.
7. This is moist, and very flavorful. Make the whole recipe, divide it into two pans and freeze one before cooking for a quick side later. Or, double or triple it for a pot luck or office size serving. Everyone will want the recipe, and more.
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