March 29, 2017

HASH BROWN POTATO CASSEROLE


In the 80's, back in my hometown, I belonged to Delta Omicron Sorority, which was a Chapter of Beta Sigma Phi.  
There were three chapters in Beta Sigma Phi, and each year, our chapter would be asked to prepare a meal and serve it at Holiday House, which was held Thanksgiving Day through the first week of December.



This is the Magnolia Manor which is located in Cairo, Illinois.  During the holidays, it is decorated for Christmas, and is truly magnificent.

Each room is decorated in a particular theme, and the decorations are (or at least they used to be) for sale, as a means for keeping the Magnolia Manor up and running.


Beta Sigma Phi would prepare the meal for one of the luncheons, and members would also serve and work in the kitchen.



The menu we fixed was Parmesan Crusted Baked Chicken, Hash Brown Casserole, Green Beans, and a Dinner Roll.  A dessert was also served.

So . . . this hash brown casserole recipe has been around for a long time and can be found in many, many cookbooks. 

It is easy and delicious.  Instead of cornflakes on top, I used French Fried Onions, and for the first time ever, Cudjoe actually said he liked it!  I love potatoes, and this has always been a favorite of mine.

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Hash Brown Casserole


1 32-ounce package of frozen hash browns, thawed; 1 can, cream of chicken soup; 1 8-ounce carton of sour cream; 1 8-ounce package of cheddar cheese; 1 teaspoon of pepper; 1/2 stick of butter, melted; French's Crispy Fried Onions (2.8 oz container).

Stir hash browns, cream of chicken soup, sour cream, cheddar cheese, pepper, and melted butter together in a large bowl.  Spread into a 13 x 9 casserole dish.   Bake at 350 degrees F for one hour.  Sprinkle Crispy Fried Onions on top of casserole and bake another 10 minutes.  

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