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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Hashbrown Casserole Recipe

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This recipe for Hashbrown Casserole is from Thread Sistas Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 slices of bacon
1c. chopped onion
2 garlic cloves minced
1 (32 oz.) package frozen southern style hashbrowns
1c. (4 oz.) pre-shredded four cheese blend, divided
1/2 c. chopped green onion
1/2 c. sour cream
1/2/ tsp. salt
1/4 tsp. fresh ground pepper
1 (10.75 oz.) can condensed cream of mushroom soup
cooking spray
Directions:
Directions:
The day before:
1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan and crumble. Discard drippings.
2. Add onions and garlic to pan; cook for 5 min.or until tender,stirring frequently.
3. Stir in potatoes; cover and cook for 15 min. stirring occasionally.
4. Combine crumbled bacon,1/4 c. cheese, green onion, sour cream, salt, pepper, and soup in a large bowl. Add potato mixture; toss gently to combine.
5. Spoon mixture into a 11x7 baking dish coated with cooking spray. Sprinkle remaining 3/4 c. cheese.
6. Cover with foil, refrigerate over night or 8 hours.

In the morning:
7. Preheat oven to 350 degrees; let casserole stand at room temp for 15 min.
8. Bake casserole, covered for 30 min.; uncover and bake additional 30 min. or until bubbly around edges and cheese begins to brown.
Personal Notes:
Personal Notes:
Variations:
1lb ham diced, 1 tbsp minced garlic, 8 oz. bag of co-jack cheese; 1/2 tsp Mrs. Dash table blend.

Makes a great breakfast for when you have guests, just pop it in the oven in the am and you have a yummy breakfast to serve your company!

 

 

 

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