In September, I shared some of our favorite potato recipes. With DH being a BIG meat and potato kind of guy, I still have more to share. So I am sharing more of them this week.
The first recipe is basically a potato casserole made out of frozen Southern style hash browns. It fools a lot of people by looking like it has cheese in it, but it doesn't have any. This casserole is at its best when it has had time to let all the flavors meld into each other. So if you wanted to make it and bake it the night before, it will be easy to warm up and will have melded the flavors.
The first recipe is basically a potato casserole made out of frozen Southern style hash browns. It fools a lot of people by looking like it has cheese in it, but it doesn't have any. This casserole is at its best when it has had time to let all the flavors meld into each other. So if you wanted to make it and bake it the night before, it will be easy to warm up and will have melded the flavors.
Hash Brown Casserole
- 32 oz. bag of frozen Southern style hash browns (potatoes cut into cubes) - slightly thawed
- 1 can of cream of celery soup (I use Campbells's)
- 1 can of cream of chicken soup (I use Campbell's)
- 1 pint of sour cream
- a 6 oz. container of French Crispy Fried Onions
- 1 stick of butter, melted
In a large bowl (and you will need a large bowl), dump the cans of soup and the pint of sour cream. Stir until they are just combined.
Next dump the potatoes that have been allowed to thaw for about 40 minutes. Stir to combine.
Butter a 9" X 13" casserole dish. Pour the potato mixture in to it and spread out evenly.
Melt the stick of butter into a medium size bowl or a large measuring glass. When melted, dump the crispy fried onions in it and stir to coat the onions in the butter. Pour the onions and butter over the top of the casserole. Spread the mixture out until it covers most of the top.
Cover in tin foil and bake at 350 degrees for 45 minutes, then remove foil and bake for another 15 minutes until the onions turn a deeper golden brown and the casserole is bubbling. Let it stand for about 15 minutes to cool off before serving.
If you are not a fan of cream of celery soup, you could use cream of mushroom. I am not a fan of it, but like the flavor if it in this casserole. Also if the fried onion aren't your favorite, you could use the smaller, 2.8 oz container.
Give the easy, yummy casserole a try! I think you will find it simply delicious!
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