ELLEN'S LOADED HASH BROWN CASSEROLE

Ellen Bales

By
@Starwriter

Found this recipe online a while back and tweaked it to suit my preferences. Tried this out on my large family on the Fourth of July. It is "loaded" with good things, so it can't miss!


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Comments:

Serves:

24

Prep:

10 Min

Cook:

45 Min

Method:

Bake

Ingredients

2 lb
frozen hash brown potatoes, thawed
1/2 c
plus 1 tbsp. (1 stick) butter, melted
1 can(s)
(10.5 oz.) cream of chicken or cream of celery soup
1 pt
(16 oz.) sour cream
1 large
onion, chopped
1 medium
green pepper, chopped
2 clove
garlic, minced
2 c
shredded cheddar cheese
1 tsp
sea salt
1/4 tsp
white pepper
1 1/2 c
panko bread crumbs

Directions Step-By-Step

1
Chop onion, green pepper and garlic
2
Melt 2 Tbsp. of the butter in a large skillet over medium heat. Saute onions, pepper and garlic in butter until the onions are transparent.
3
In a large bowl, combine the sauted vegetables with the thawed hash browns. Add 6 Tbsp. of the remaining butter, soup, sour cream, Cheddar cheese, salt and pepper.
4
Place mixture into a greased 11x14-inch casserole dish. Mix the remaining 1 Tbsp. melted butter with Panko bread crumbs and sprinkle over the casserole..
5
Bake in a preheated 350-degree oven for 45 minutes, or until casserole is bubbly and the Panko crumbs are golden brown.

About this Recipe

Main Ingredient: Potatoes
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy
Hashtag: #creamy