Tuesday, May 13, 2014

Potatoes Stacy Ala April, Cheesy Hashbrown Potato Casserole

I've adapted this cheesy potato casserole from a recipe given to me by my friend Stacy Gaither-Tabor when I first moved to Texas. I began making these as a potato side dish for holiday meals, but I also find it's great along side ham steaks and eggs for breakfast. I used sharp white cheddar for the casserole in the photo.
2014-05-13 20.12.08

Cheesy Hashbrown Potato Casserole

1/2 cup butter
1 onion chopped
1 can cream of mushroom soup, condensed (not ready to eat)
Small Sour Cream, all natural or regular NOT reduced fat
1 pkg frozen hash brown potatoes
1 teaspoon salt
1/4 teaspoon pepper
2 cups shredded cheese, I like sharp cheddar

Melt the butter in a large skillet & add the onion, cook until soft, allow to cool slightly.

In a very large, giant bowl whisk together, soup, and sour cream. Mix in the butter & onions. Dump the hash-brown potatoes on top, try to break up any large clumps. Sprinkle salt & pepper over the potatoes, try not to dump it all on one spot so that it will be more evenly distributed when you mix.  Use a large spoon to begin mixing just the potatoes at first, when you feel the salt & pepper are mixed fairly well, begin to stir everything the soup mixture & the potatoes together.  Sprinkle in shredded cheese as you mix until it is all incorporated.

Spray a 9x13 baking dish with non-stick spray & spread the potatoes evenly in the dish, use a light hand do not pack the potatoes down tightly.  Cover with foil & back at 350 degrees Fahrenheit until heated through (about 30 minutes) then remove the foil & allow the top to brown for an additional 10 minutes.

Note: if the potatoes are fully frozen or your casserole was made ahead and thoroughly chilled through you may need to extend the baking time accordingly.
2014-05-13 20.08.24

Serves 6-8


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