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  1. #1
    Join Date
    Aug 2006
    Posts
    2,603

    Minnesota Potato Casserole

    1 30 oz Bag of Frozen Shredded Hash Browns. (Ore Ida)
    2 Cups of Extra Sharp Cheddar Cheese or Colby Cheese (1/2 lb)
    1/2 Cup Chopped Onion*
    1 small Clove of Garlic, minced "optional"
    1 10 1/4 ounce of Cream of Chicken Soup, condensed kind. Or
    * * * * * 1 10 1/4 ounce of Cream of Celery Soup, condensed kind. Or
    * *1 10 1/4 ounce of Cream of Mushroom Soup, condensed kind. (Campbells)
    8 oz net weight Sour Cream
    1/4 Cup melted Butter or Stick Margarine. (Originally 4 Tablespoons of Strained Bacon Drippings.)*
    1 Teaspoon of McCormick's Season All
    1/4 Teaspoon Freshly Ground Pepper.*

    Place bag of Frozen Hash Browns in refrigerator over night ( you want them icy, but not solid frozen.)
    Preheat Oven to 350 F, and spray a 9" x 13" pan with cooking spray.*
    Mix Soup, Sour cream, Melted Butter, Onion, Garlic, Season All, and Pepper in a large bowl. Fold in Hash Browns, and cheese reserving 1/2 cup of cheese. Spread mixture in pan, add 1/2 cup of cheese to top. Bake uncovered in 350 F oven for 1 hour, or till cheese starts to brown.*

    Serves 8 to 10 people.*

  2. #2
    Join Date
    Dec 2002
    Location
    St. Paul MN
    Posts
    260
    You can do this in a crock pot too!
    Hotdish!

  3. #3
    Join Date
    May 2006
    Location
    Ft. Worth, TX
    Posts
    1,947
    Everybody has their own version.

    Hash Brown Casserole

    Ingredients:

    • 32 ounce hash browns (1 large bag)
    • 1 pint sour cream (16 ounces) (not Darigold)
    • 1 can cream of chicken soup
    • 3 bunches green onions - chopped
    • 10 ounces of sharp cheddar cheese - shredded
    • 1/2 stick melted butter (goes on top before baking)
    • 2 to 4 cups of chopped ham
    • 1 pound chopped cooked bacon
    • salt & pepper to taste

    Directions:

    Combine all ingredients in bowl and pour into 9 X 13 buttered pan. Top with butter and then bread crumbs. Bake covered 1 hour at 325 degrees.
    Note: use only white part of green onions. Salt & pepper to taste.

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