A collection of Recipes by Deborah Dolen

Hashbrown Casserole Recipe

 Hashbrown-CasseroleI recently posted Turkey Brine Blend, Corn Casserole recipe, and how to make your own Cran Raspberry Jelly…but the most coveted recipe I am posting is the “Hash Brown Casserole recipe.”

Hash Brown Casserole is a year round favorite recipe acceptable at any time of day. You can add to this recipe, such as cooked sausage, bacon and/or ham. The true secret seems to be the cream of chicken soup. I have not tried rice as a substitute for the shredded potatoes but I will very soon. This is also the dish I like to make for busy people. I use a food processor to just shred a bag of potatoes quickly as well as block Colby jack cheese. I tend to use thin skinned potatoes if I do not feel like peeling them – meaning I just leave the nutrients on.

1 Cup of Onions Sautéed
2 Pounds of shredded potatoes (frozen is fine)
2 – 10 ounce cans cream of chicken soup
8 ounces shredded Colby jack cheese

Salt & Pepper

Grease an 8″ by 12″ pan. Mix everything together. Bake 40 minutes at 400 degrees.