ELLEN'S LOADED HASH BROWN CASSEROLE
By
Ellen Bales
@Starwriter
1
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!
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
How to Make ELLEN'S LOADED HASH BROWN CASSEROLE
- 1Chop onion, green pepper and garlic
- 2Melt 2 Tbsp. of the butter in a large skillet over medium heat. Saute onions, pepper and garlic in butter until the onions are transparent.
- 3In 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.
- 4Place mixture into a greased 11x14-inch casserole dish. Mix the remaining 1 Tbsp. melted butter with Panko bread crumbs and sprinkle over the casserole..
- 5Bake in a preheated 350-degree oven for 45 minutes, or until casserole is bubbly and the Panko crumbs are golden brown.
