| kilowatt@charter.net |
CHEESY HASHBROWN CASSEROLE
Printed from COOKS.COM
2 lb. Ore Ida hashbrowns, thawed
1 lb. sharp Cheddar cheese, shredded
2 c. sour cream
1 can cream of chicken soup
1/2 of med. onion, chopped
Salt & pepper
Combine all ingredients. Put in greased 9 x 13 inch pan. Top with bread
crumbs or cornflake crumbs and dot with butter. Bake at 350 degrees for
1 hour.
I quartered a potato and grated it skin and all.
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| jmcquown |
kilowatt@charter.net wrote:
> CHEESY HASHBROWN CASSEROLE
> Printed from COOKS.COM
(snippage)
> I quartered a potato and grated it skin and all.
You quartered *A* potato and got 2 lbs. of diced potatoes out of it?!
Anyway, the version I have is for the crock pot and calls for a can of cream
of celery and a can of cheddar cheese soup with a can of milk (you can use
Nacho cheese soup, instead) and then you stir in some of those weird
French's fried onions. No sour cream; cook on HIGH 2-3 hours. People at
pot luck's seem to love the stuff. <shrugs>
Jill
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| kilowatt@charter.net |
>You quartered *A* potato and got 2 lbs. of diced potatoes ou=ADt of
it?!
Yes you have to slice them very thin to make them go 2 lbs. ;)
The version you have sounds good too. I still haven't tried the
crock pot. That sounds like another easy way for us lazy folks to
cook.
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