Hash Brown Casserole
Sounds excellent. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 4 slices bacon, cut into 1/2 in pieces
- 1 onion, diced
- 1 red bell pepper, diced
- 2 kilos potatoes, OR make from a shortcut
- 1 can condensed cream of mushroom soup, OR make from a shortcut
- 1 cup sour cream, OR make from a shortcut
- 1 1/4 cups Edam cheese, shredded
Instructions
- If using homemade hash browns, go ahead and blanch them for about 3 minutes in a pot of boiling water, drain and squeeze dry.
- If using frozen hash browns, thaw and drain those.
- Heat your oven to 190 C. Get out a 9x13 baking dish,
- Saute the onion, bacon, and bell pepper in a large non stick skillet until the bacon is crisp, about 5 minutes, stir occasionally. Remove to a bowl.
- In the baking dish, add the hash browns, soup, sour cream, and 1 cup of cheese, mix lightly. Add the bacon and onion mixture and stir that in. Spread out evenly. Top with the remaining cheese.
- Bake for 40 to 45 minutes, uncovered, or until heated through.
- Serve with some fried eggs and toast. Perfect for a breakfast or dinner, I always love breakfast for dinner.
Notes
Low cost.
Shortcuts: Hash Browns, Condensed Cream of Mushroom Soup, Sour Cream.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
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