"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Cheesy Hashbrown Poatoes Recipe

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This recipe for Cheesy Hashbrown Poatoes, by , is from Our Family Cookbook "Kopecki Favorites!", one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 (30 ounce) bag Ore Ida hash browns (country style shredded potatoes or cubed), thawed
1 bunch green onions chopped (about 1/4 cup)
16 ounces sour cream
1 can cream of chicken soup or use replacement recipe below
1 teaspoon kosher salt
1/2 teaspoon pepper
1/4 cup melted butter + 2 tablespoons
2 cups shredded cheddar cheese
1/2 cup crushed Ritz (cornflakes, potato chips or panko crumbs) -optional

Soup replacement:
2 Tbsp Butter
3 Tbsp Flour
1/2 cup Chicken broth
1/2 cup Milk
1/4 tsp Salt
1/4 tsp pepper

Directions:
Directions:
Pre-heat oven to 350F.

Soup replacement:
Melt butter in a small saucepan over medium heat. Once melted, add flour to make a rue and then all other ingredients. Stir until sauce thickens and begins to bubble.

Butter a 9x13 dish and set aside. In a medium sized bowl combine: potatoes, green onions, sour cream, cream of chicken, salt, pepper, 1/4 cup melted butter and 1 cup of cheese. Stir until combined. Then spread into the baking dish.

Top with remaining shredded cheese and then the Ritz if desired. Drizzle the remaining 2 tablespoons of melted butter on top. For shredded hash browns bake for 30 minutes (for cubed about 40), or until bubbling hot.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
40

 

 

 

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