Hash brown casserole (mackinnon)
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Hashed brown potatoes, frozen |
| ½ | cup | Chopped onions, or more |
| 10 | ounces | Grated cheddar cheese |
| 16 | ounces | Sour cream |
| 10 | ounces | Cream of chicken soup, condensed |
| 1 | teaspoon | Salt |
| Pepper, to taste | ||
| 8 | ounces | Margarine, divided |
| Breadcrumbs for topping | ||
Directions
Make ahead casserole from Caterer Pat MacKinnon of Pat's Palatables in Summerville, SC.
Mix thoroughly the hash browns, onions, cheese, sour cream, soup, salt, pepper and 4 ounces of the margarine, melted. Place in a greased 3-quart casserole dish. Cover top with breadcrumbs and pour remaining 4 ounces margarine over the top. Bake at 350 degrees for about 1 hour and 10 minutes. -- MacKinnon also shares a recipe for Hash Brown Casserole, a popular side dish that goes with any meat.
Cooked regular potatoes don't freeze well, she says, but this dish, made with frozen hash browns, makes a great keeper in the freezer.
MacKinnon thaws the casserole for about an hour before baking then covers it loosely with foil for about half the baking time. The casserole is done when it's bubbling and browned on top.
~------------------------------------------- id tag © 1996 Charleston.Net and Pat MacKinnon Published on the web at 1996 relayed by Path for
McRecipe list One of six make ahead recipes for Wednesday Dec 4, 1996