Hashbrown Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 bag hasbrowns (country style)
1 can cream of mushroom soup
1 can cream of celery soup
1 small carton French onion dip
1 stick butter
1 cup shredded cheddar cheese
1 pkg of sliced pepperjack cheese
1 cup of shredded pepperjack cheese (can use block cheese and shred too)
French fried onions
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Directions: |
Directions:Preheat oven to 350º. Let hash browns thaw for about 20 minutes. Melt butter and pour over hashbrowns. Add both cans of soup and French onion dip. Add to hashbrown mixture the shredded pepperjack cheese along with the cheddar cheese (I add a little extra cheddar cheese). Salt & pepper to taste. Mix well and put in greased casserole dish. The recipe calls for slicing and putting the remaining pepperjack on top and then bake. I don’t do that because the cheese on top will sometimes burn around the edges. I bake it first at 350 degrees for 50 minutes. I then add the sliced pepperjack and put it back in the oven until the cheese melts. Then I sprinkle the French fried onions on top and run it back in for just a few minutes to let the onions brown. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:10 mins. |
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