Hash Brown Casserole, Big Daddy Style

Tony G.

By
@bigdaddy57

Great side dish for a pot luck; brunch, or barbeque


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Rating:

Comments:

Serves:

6-8

Prep:

10 Min

Cook:

1 Hr

Method:

Bake

Ingredients

2 lb
shredded frozen potatoes
1 lb
shredded colby & monterey jack cheeses
1 can(s)
10 1/2 oz. cream of celery soup (lowfat ok)
1 can(s)
10 1/2 oz. cream of chicken soup (lowfat ok)
1
onion, diced
4 Tbsp
butter, unsalted
pinch
fresh ground black pepper & lawrey's seasoning salt

Directions Step-By-Step

1
Preheat oven @ 350 degrees, use 13 x 9 glass baking dish well coated with Canola Oil Spray
2
Mix all dry ingredients together, reserving 1/2 lb. of the cheeses.
3
Wisk both cans of soup together, and gently fold into potato mixture until well blended.
4
Spoon evenly into the baking dish, and spread the balance of the cheese on top.
5
Spot butter evenly over top of casserole, bake for 1 hour or to when cheese becomes light brown at tips

About this Recipe

Main Ingredient: Potatoes
Regional Style: Southern