MR. DELL'S ORIGINAL POTATO CASSEROLE
I adapted this recipe from the back of a package of Mr. Dell's shredded hash brown potatoes. This recipe is always requested for Thanksgiving, Christmas and Easter. The best part is, if there are any leftovers, they make a great breakfast side dish the morning after.
Provided by Northern Cook
Categories Breakfast
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Melt 1/4 cup butter or margarine and pour into a 9X13 inch baking dish, then add 5 cups of the shredded hash brown potatoes, no need to thaw.
- In a separate bowl, mix soup (in a pinch, I've used cream of celery and cream of mushroom and it turned out fine), sour cream, milk, and green onions, then pour 1/2 of this mixture over the hash browns. Spread the mixture around over the hashbrowns evenly using a spatula. Salt and pepper to taste.
- Sprinkle one cup grated cheese on top.
- Add the remainder of the hash brown potatoes and pour the remaining soup mixture on top, again, spread out evenly using a spatula. Salt and pepper to taste.
- Sprinkle remaining cheese on top.
- Bake for 55 minutes.
- **If at the end of the 55 minutes baking time the top hasn't browned to your liking, set the oven to broil and it will quickly brown the top of the cheese to a crispy golden brown.
- When done, let set up for 5-10 minutes before cutting into servings.
Nutrition Facts : Calories 541.1, Fat 34, SaturatedFat 12.9, Cholesterol 48.8, Sodium 790.7, Carbohydrate 49.2, Fiber 4.3, Sugar 3.3, Protein 10.2
MR. DELL'S ORIGINAL POTATO CASSEROLE
I've made this casserole for years. I'll try another one and always go back to this one!
Provided by Diane Springs
Categories Breakfast Casseroles
Time 1h5m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350. Pour 1/2 stick of melted butter, or 1/4 cup, into 9 x 12 baking dish. Add 1/2 package, or 5 cups, of frozen hash browns.
- 2. Mix soup, dip and milk in separate bowl and pour half over hash browns. Sprinkle 1 cup grated cheese on top.
- 3. Add remainder of hash browns and rest of the soup mixture on top. Sprinkle with remaining cheese and THEN, cover with crushed Corn Flakes.
- 4. Drizzle 2 TB melted butter over the Corn Flakes.
- 5. Bake for 60 minutes. "For food safety and quality purposes, this product must be cooked to a minimum internal temperature of 180 degrees prior to eating, without overcooking.
- 6. FYI....if you don't have French Onion Dip, you can use 12 oz sour cream and 1/2 cup chopped green onions.
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