Difference between revisions of "Potato Casserole"
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From the kitchen of Dawn Corbin<br> | From the kitchen of Dawn Corbin<br> | ||
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| − | 1 32 oz. bag frozen hash | + | 1 32 oz. bag frozen "diced hash brown potatoes"<br> |
| − | 1/2 c. melted | + | 1/2 c. melted butter<br> |
2 cans undiluted cream soup (I use cream of chicken but you can use cream of celery or cream of mushroom)<br> | 2 cans undiluted cream soup (I use cream of chicken but you can use cream of celery or cream of mushroom)<br> | ||
(Alicia likes making homemade [[Condensed Cream of Celery Soup]])<br> | (Alicia likes making homemade [[Condensed Cream of Celery Soup]])<br> | ||
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Topping choices:<br> | Topping choices:<br> | ||
| − | + | plain potato chips, crushed fine<br> | |
| − | + | ||
extra cheese (I normally top with extra cheese)<br> | extra cheese (I normally top with extra cheese)<br> | ||
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| − | Directions: Preheat oven to 350°F. I thaw potatoes for 3 hours in refrigerator before making so they separate easier. Mix all ingredients in large bowl with ample stirring space. Pour into 13" x 9" casserole sprayed with cooking spray. Cover with foil. | + | Directions: Preheat oven to 350°F. I thaw potatoes for 3 hours in refrigerator before making so they separate easier. Mix all ingredients in large bowl with ample stirring space. Pour into 13" x 9" casserole sprayed with cooking spray. Cover with foil. (Can refrigerate now and bake later). When ready to bake: 350°F for 1 to 1&1/2 hours, or until potatoes are tender. Time will vary depending on how much potatoes were thawed and if the casserole was refrigerated for a timebefore baking. If you want to add a topping remove foil add toppings put back in oven for 5 to 10 minutes to brown.<br> |
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I like to make a day ahead by putting it uncooked into refrigerator and then baking an hour or two before serving. Keeps well in a warm oven for up to an hour.<br> | I like to make a day ahead by putting it uncooked into refrigerator and then baking an hour or two before serving. Keeps well in a warm oven for up to an hour.<br> | ||
Revision as of 16:13, 19 February 2024
← casseroles
← vegetable dishes
From the kitchen of Dawn Corbin
1 32 oz. bag frozen "diced hash brown potatoes"
1/2 c. melted butter
2 cans undiluted cream soup (I use cream of chicken but you can use cream of celery or cream of mushroom)
(Alicia likes making homemade Condensed Cream of Celery Soup)
1 c. Sour Cream
2 c. Shredded Cheddar cheese (I have used mild, sharp, Mexican blend and I accidentally left out the cheese once. It was good every time.)
1/2 c. chopped onion
Topping choices:
plain potato chips, crushed fine
extra cheese (I normally top with extra cheese)
Directions: Preheat oven to 350°F. I thaw potatoes for 3 hours in refrigerator before making so they separate easier. Mix all ingredients in large bowl with ample stirring space. Pour into 13" x 9" casserole sprayed with cooking spray. Cover with foil. (Can refrigerate now and bake later). When ready to bake: 350°F for 1 to 1&1/2 hours, or until potatoes are tender. Time will vary depending on how much potatoes were thawed and if the casserole was refrigerated for a timebefore baking. If you want to add a topping remove foil add toppings put back in oven for 5 to 10 minutes to brown.
I like to make a day ahead by putting it uncooked into refrigerator and then baking an hour or two before serving. Keeps well in a warm oven for up to an hour.
