Monday, July 4, 2016

Quick and Easy Hashbrown Casserole

 Quick and Easy Hashbrown Casserole

1 (2 lb) package frozen hash brown potatoes, thawed
1 (10.75 oz.) can of Cream of Mushroom Soup
1 (10.75 oz.) can of Cream of Chicken Soup
1/2 cup butter softened
1 cup chopped onion
2 cups shredded cheddar cheese (1/2 cup reserved for topping)
1 teaspoon salt
1/2 teaspoon pepper
Dash of paprika (for topping)
Dried parsley (for garnish)


Heat Oven to 350 degrees.

Spray 9 X 13 pan with non-stick cooking spray.

Combine thawed potatoes, softened butter, mushroom soup, chicken soup, onion, 1 1/2 cups of cheese, salt and pepper, in a large bowl and stir together until mixed well.  Set aside the 1/2 cup cheddar cheese to put on the top later. 

Pour into baking pan and bake for 25 minutes.

Add cheese and paprika to the top and bake for 10 more minutes or until bubbly and lightly browned.  Depends upon oven!

Sprinkle with dried parsley for garnished look!

Every bite was eaten at potluck today!  :-)  That makes a cook happy!

Note:  I have a few comments on Hashbrown casseroles. 

1.  In, my opinion, the sour cream version is too rich and often tastes too sour during leftovers.  So I will no longer use a sour cream in my hashbrowns.

2.  It's festive to fix hashbrowns at Christmas with green and red bell peppers in them.  You can usually buy them this way from your grocer's freezer section.  If not, saute fresh bell peppers first in olive oil to cook them down a bit.  Might as well throw in the onion as well?  lol  Maybe some fresh graded garlic?

3.  Corn flakes.  I'm thinking that I like adding cheese as the topping and it is quicker than fixing up the cornflake and butter topping that sit atop many a classy church casserole. Nothing wrong with a corn flake topping.  But.... Cheese sure does look appetizing! And cheesy toppings usually gets eaten quicker at potlucks beside their cereal ladened sisters!  Yes in my geeky way, I've noticed these things!  lol 

4.  Seasonings.  The fun part of cooking.  Why not just reach in the cabinet and "sniff" for that seasoning blend that is calling to jump right into those potatoes!  Or you can read the label for "excellent with potatoes".  I can tell you that adding rosemary to potatoes is heavenly.  One of life's best discoveries is uniting that herb to a potato!  Different seasonings will make for a varied version.  You could "curry it up", or make them Mexican or Italian.  No discrimination with our potatoes, no sirree!  Only an HR person that likes to cook would say that, right?

Have fun casseroling!  It's so easy to mix up stuff in a bowl and bake it!

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