September 20, 2012

Cheesy Hash Brown Potato Casserole

My family loves potatoes and we could eat them everyday and with every meal. This is one of my favorite was to make a potato side dish. I hope your family enjoys it just as mine does.
 
 

Things you need:
1 small-medium onion, diced
2-3 cloves garlic, minced
1-2 Tbsp. butter
1 28-oz. bag shredded hash brown potatoes, thawed
2 cups sour cream (we use light)
1 10-oz. can cream of chicken soup
2 cups shredded sharp cheddar cheese (we use 2%)
3/4 tsp. salt
1/4 tsp. ground black pepper
* 1-2 Tbsp. Diced Jalapeno Peppers


What to do:
Preheat oven to 350. In a large skillet, melt the butter over medium heat. Add the onion and garlic and sauté until the onion is translucent. Remove from heat.  Place the thawed hash browns, sour cream, cream of chicken soup, cheese, salt, pepper and garlic-onion mix in a bowl and combine well. *If your feeling a little zippy add diced jalapeno peppers to garlic, onion and butter when you sauté.
 
You can top with crushed cornflakes, seasoned bread crumbs, crushed potato chips, or crushed Ritz or saltine crackers, French onion topping. When we make this with jalapenos we add a crushed potato chip that's jalapeno and cheese flavor love how it adds extra flavor.
 
Spread the mixture into a 9×13″ dish cover with foil and bake for 45 minutes. Uncover and place any toppings you may want and a little extra cheese bake another 15 minutes or until the casserole is hot in the center and the cheese is bubbly throughout.

 
 
Recipe Source: Dani's Rustic Creations
Picture Source: NacyCreative