Sunday, November 7, 2010

Mabel White's Hashbrown Cassarole Recipe

I recently posted Turkey Brine Blend, Corn Casserole recipe, and how to make your own Cran Raspberry Jelly...but the most coveted recipe I am posting is the "Hash brown Casserole recipe." It is a year round favorite recipe acceptable at any time of day. You can add to this recipe, such as cooked sausage, bacon and/or ham. The true secret seems to be the cream of chicken soup. I have not tried rice as a substitute for the shredded potatoes but I will very soon. This is also the dish I like to make for busy people. I use a food processor to just shred a bag of potatoes quickly as well as block Colby jack cheese. I tend to use thin skinned potatoes if I do not feel like peeling them - meaning I just leave the nutrients on.

1 Cup of Onions Sautéed
2 Pounds of shredded potatoes (frozen is fine)
2 - 10 ounce cans cream of chicken soup
8 ounces shredded Colby jack cheese

Sdalt & Pepper

Grease an 8" by 12" pan. Mix everything together. Bake 40 minutes at 400 degrees.


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