Loaded Hash Brown Casserole
By Annie13
Rate this recipe
3/5
(3 Votes)
1 Picture
Ingredients
- 10 cups shredded hash browns
- thawed
- 12 ounces sour cream
- 1/4 cup butter
- melted
- 1 can cream of chicken soup
- 1/2 onion
- diced
- 2 cups sharp cheese
- 8 to 9 slices of bacon
- crumbled
- salt and pepper to taste
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Preheat oven to 350 degrees F.
Step 2
Sauté onions in butter until translucent.
Step 3
Mix all ingredients in a bowl. Pour mixture into a 9x13-inch baking dish. Bake for 50 to 60 minutes.
You'll also love
-
Stuffed Eggplant
3.8/5
(464 Votes)
-
Panera Bread Chicken Noodle Soup
3.8/5
(354 Votes)
-
YUM!Food Porn These are the sweet 'n' sour spare...
4.9/5
(209 Votes)
-
Broccoli, Chicken and Rice...
4.5/5
(217 Votes)
-
Hungarian Zucchini Squash with...
4.6/5
(173 Votes)
-
Yum burger
3.1/5
(269 Votes)
-
Spicy Scallop with Cilantro Pistou...
3.2/5
(236 Votes)
-
Eggplant with sundried tomatoes
3.4/5
(235 Votes)
Chef Tips and Tricks
VIDEO: Crispy Zucchini Potato Cakes
Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!
INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!
Review this recipe