Hash Brown Potato Casserole
This dish is a great example of my belief that recipes should be flexible. There are so many ways you can make this casserole, with nearly equal results. If you are looking for a cheesy potato casserole with a creamy taste and texture and a crisp-cooked top, use these suggestions and modify at will to make it your own, and make it work in your own kitchen… with what you have on hand.
(The following guidelines are for 32 ounces of potatoes, to serve a large crowd at a party or holiday gathering. You can easily halve or double the recipe).
Requirements:
32 ounces Frozen potatoes (O’Brien [cubed], shoestring, or any other frozen potato works fine…. even Tater Tots in a pinch).
A 3-cup cream mixture using an equal amount, or any combination you choose of the following:
- Sour cream
- Cream Cheese
- Butter
- Condensed cream of potato soup
Stir all ingredients together in a casserole dish with:
- 1 cup shredded cheddar cheese (or cheese of your preference)
- 1 tablespoon salt
- 1/2 tablespoon pepper
- 1 tablespoon parsley
Bake at 375 degrees for 50 minutes. You do not need to cover this the whole time, but if the top is getting too browned before the cook time is up, cover the dish with foil for the remainder of the cooking time.
Make it Work For You:
- You can speed up the cooking time by defrosting the potatoes and giving them a quick (1-2 minute zap in the microwave before preparing the dish.)
- You may add vegetables of your choice (1 cup raw or softened), salsa (semi-drained), hot peppers, crabmeat…. whatever you like… to the dish. Stir it in prior to cooking.
- You may top the dish with crumbled cork flakes mixed with butter if you choose.
