Ultimate Hashbrown Casserole |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 30 |
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This is a tweaked version of a recipe from my Grandma Frank. Wonderful side dish to any meat item. Ingredients:
2 (20 ounce) packages potatoes (the green packages in the dairy section, southwest variety, hashbrown) |
2 (10 1/2 ounce) cans cream of chicken soup (with herbs) |
2 tablespoons dried minced onions |
12 ounces sour cream |
1 (8 ounce) package cream cheese |
2 cups shredded sharp cheddar cheese |
1/2 cup shredded colby jack cheese |
kosher salt (to taste) |
fresh cracked pepper (to taste) |
cayenne pepper (to taste) |
Directions:
1. In a very large mixing bowl, combine hashbrowns and remaining ingredients. Taste - add salt, pepper, cayenne to taste - but if you aren't a food snob this step is not necessary.
2. Spoon into a greased 9x13 dish, bake at 350 for 40-50 minutes or until top is browned (i sometimes broil the last couple minutes).
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