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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Cheesy Hashbrown Poatoes Recipe

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This recipe for Cheesy Hashbrown Poatoes is from Our Family Cookbook "Kopecki Favorites!" 2.0, 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:  
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 350°F.

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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