Move Over Cracker Barrel Hash Brown Casserole
Ingredients
1 can cream of chicken soup
1 can evaporated milk
1/2 stick butter, melted
3 cubes chicken bouillon (dissolved in evaporated milk)
4 tablespoons dried minced onions
3 cups shredded sharp cheddar cheese
1 bag frozen shredded hash browns
Paprika
Freshly ground black pepper
Preparation
1
Mix soup, milk (with bouillon dissolved in it), butter, and onions in bottom of extra large mixer bowl.
2
Add cheese and mix well.
3
Fold in frozen shredded hash browns until well blended.
4
Pour mixture into large 13x9 inch casserole dish sprayed with cooking spray.
5
Spread evenly into casserole dish. Do not press down.
6
Sprinkle with paprika and freshly ground black pepper.
7
Bake at 425 degrees for 45-50 minutes or until browned on top and bubbly.
8
Remove from oven and let cool for at least fifteen minutes (preferably 30 if you can wait) before serving.
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About
I couldn't get a picture of this today because my family dug into it before I could get the camera. If you like hash brown casserole in restaurants, don't try this unless you are willing to forever be an "I make a better hash brown casserole snob."
Yield:
15 servings
Added:
Friday, December 17, 2010 - 4:12pm
