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"Hunger is the best sauce in the world."--Cervantes

Jenni Rieger's Cheesy Potatoe casserole Recipe

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This recipe for Jenni Rieger's Cheesy Potatoe casserole is from The Prince of Peace Lutheran Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 pound frozen hash brown potatoes
2 (10.75 ounce) cans condensed cream of mushroom soup
1 small onion, chopped
1 tbsp of evoo or bacon fat
1 tbsp basalmic vinegar
1 pint french onion dip
2 ˝ + cups shredded Cheddar cheese (buy a 4 cup bag) you’ll need the remaining cheese to sprinkle on top
salt and pepper to taste
1 big can of French fried onions
1/3 cup butter


1. sweat the onions (cook til clear) with either a Tbsp of evoo or bacon fat (yum); once they are clear, I add basalmic vinegar (1 tbsp?) and continue cooking on low to caramelize

2.Place hash browns in the bottom of a 9x13 inch baking dish. In a medium bowl, stir together soup, onions, French onion dip, cheese, salt and pepper until well combined. Pour over hash browns. Crush the French fried onions and mix with the butter. Sprinkle mixture over soup layer. Add any leftover shredded cheese Cover and let rest in refrigerator 24 hours.

3.Preheat oven to 325 degrees F (165 degrees C).

Bake in preheated oven 45 minutes, until golden, hot and bubbly.




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