Each 9×13 dish can typically serve 8-10 people, with that in mind. If you can’t find a soup with that combination, use a can of either cream of chicken soup or cream of mushroom soup. I used a can of “cream of chicken and mushroom Soup”. The excess liquid will drain out of the colander.Ĭream of soup. Place the colander in a pan and let the hash browns thaw at room temperature. The best way to thaw the hash brown is to pour the bag of the frozen potatoes into a colander. We also have a slow cooker casserole version of this as well so be sure to check it out. If you want to use fresh cooked bacon try out this Bacon in the Oven recipe. We loved that it required little work and was so delicious too. It does call for bacon, but you can just use pre-cooked bacon if you’re going for easy. Weigh out 24 oz and then place the shredded potatoes in a bowl of cold water to soak for 30-60 minutes. Peel the potatoes then use a cheese grater to shred the potatoes. Use fresh russet potatoes and make your own hash browns. Add some green chiles and Mexican cheese.įresh potatoes. sprinkle crushed corn flakes, ritz crackers or bread crumbs on top.Change up the flavor by using different cheeses. You can use these, but you may need to cook it for a bit longer since the potatoes are more thick.Ĭheese. Here are some suggestions:Ĭubed Hashbrowns. There are a few variations for this recipe. Take out and sprinkle on the last of the cheese and cook an additional 10 minutes. Mix until well combined and spoon into a greased 13×9 dish.īAKE. In a large bowl, combine hash browns, bacon, soup, sour cream, and 1 cup cheese.
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