Friday, October 10, 2014

In the Kitchen with Jason (and David): Crispy, Cheesy Hash Brown Casserole

This wasn't as crispy as the name stated it would be. With that being said, it was cheesy, hash browny, and yummy! And even though I didn't have the proper quantity of cheddar cheese and had to substitute some Swiss cheese, I would definitely make this again.

Look at that cheesy yummy goodness.

  • 1 30 oz. package frozen hash brown potatoes, thawed
  • Cream of something soup, equivalent of 2 cans
  • 1 cup sour cream
  • 10 Tbsp melted butter, divided
  • 3 cups cheddar cheese, shredded, divided
  • 1/2 cup chopped scallions, white and light green parts
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3/4 cup bread crumbs
  • Preheat oven to 350 degrees.
  • Spray a 9' x 13' baking dish with cooking spray.
  • Mix together the hash browns, cream of something soup, sour cream, 1/2 cup of butter, 1 1/2 cups of the cheese, scallions, salt and pepper in a large bowl.
  • Spread the hash brown mixture in the prepared cooking dish.
  • Combine the bread crumbs with the last 2 Tbsp butter.
  • Sprinkle the remaining cheese over the top of the potatoes and then the bread crumbs.
  • Bake for 30 to 35 minutes.
Please enjoy!

-Chef Jason

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