Potato Casserole (Good Potatoes) 1 32-oz. bag frozen hash brown potatoes 2 c. grated sharp Cheddar cheese 1 stick butter, melted 1 can cream of chicken soup, undiluted 1 8-oz. container sour cream 1 small onion, chopped
Break up frozen hash browns and combine with remaining ingredients in baking dish. Bake at dg350 for 1 hour. On 12/10/11, Sherri Crum <[email protected]> wrote: > I have a few--perhaps more. > > Here's the first: > > Colby Hash Browns > > 1 c. milk > 1/2 c. beef broth > 2 tbsp butter or margarine, melted, divided > 1 tsp salt > 1/4 tsp pepper > Dash garlic powder > 1 pkg. (30 oz.) frozen country-style shredded hash brown potatoes > 2 c. (8 oz.) shredded Colby cheese > > In large bowl, combine milk, broth, 1 tablespoon butter, salt, pepper > and garlic powder. Stir in hash browns. heat remaining butter in large > nonstick skillet. Add hash brown mixture. Cook and stir over medium > heat until potatoes are heated through. Stir in cheese. > Transfer to greased shallow 2-qt. baking dish. Bake, uncovered, at > 350° for 40-45 minutes or until potatoes are tender. Yield: 6 > servings. > > > On 12/10/11, Sylvia Perez <[email protected]> wrote: >> Does anyone have a hashbrown casserole? I had one the other day at a >> function that was amazing. I know it had some kind of cheese in it. It >> was creamy and delicious. >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
