Monday, September 28, 2009

Hash Brown Potato Casserole

This weekend we had Michael's Grand-Mother's 75th birthday party and were asked to bring a side dish. They were serving up BBQ and this is a great side to go with.

I am pretty sure that most of you have seen it, made it or eaten it BUT if you haven't you are missing out! This is another favorite from Paula Deen and like most things everyone has their own version, here is mine borrowed from Paula!!!

It reminds me of a big baked potato all the way without the skin!! It is great with just about anything!!! It is a true comfort food!!

Hashbrown Potato Casserole
  • 2lbs frozen Southern Style has brown potatoes
  • 4 cups grated Cheddar cheese
  • 1 - 10 3/4 ounce can cream of mushroom soup
  • 2 cups sour cream
  • 1/2 cup (1 stick) melted butter
  • 1 medium onion, chopped (optional, I never add it)
Preheate the oven to 350 degrees. In a large bowl combined potatoes, 2 cups of Cheddar, soup, sour cream, butter, onion. Place in a buttered 13x9 pan cover top with foil and bake for 45 minutes - remove the foil the last 5 minutes to melt the cheese on top.

Variation: Instead of topping the casserole with cheese, you may use 2 cups Ritz Crackers with 1/2 cup melted butter.

1 comment:

Monica H said...

nom nom nom. THis looks and sounds tasty. I don't think I'd add the onions either. But a little crumbled bacon on top couldn't hurt :-)

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