When I was a kid, my grandparents would come to our house every Christmas morning to see the mountain of gifts that Santa had brought to me (I was always a very good girl) and my mother would prepare brunch for everyone. Menu items were usually the same every year and for most things it was the only time of year they appeared on our table, so it became tradition to always have these special items.
One year my mother decided that she wanted to change up the menu and believe me when I say there was mutiny on the bounty! I revolted. Huffed. Puffed. Whined. Until she agreed to at least keep most of my favorites (so maybe I wasn't a very good girl all of the time), including this hashbrown casserole which can NEVER. EVER. be removed from the menu.
Reminiscent of Cracker Barrel's version, this is the warmest, cheesiest, creamiest, most delish thing you will ever put into your mouth. This year, I was in charge of Christmas brunch with Boy Toy and his family and you know hashbrown casserole was on the menu. The entire 9x13 dish was scarfed down in the blink of an eye - what you can't see in this photo is someone's hand on the spoon waiting to dig in so I barely got a chance to snap the photo before it disappeared.
If you are making this for a brunch, you can prepare it the night before and bake it off the morning of, but the best thing is that you don't have to wait until Christmas to try it!
Cheesy Hashbrown Bake
Serves 12
32 oz. frozen shredded hashbrown potatoes, thawed
21-1/2 oz. condensed cream of potato soup (I've also used cream of celery or mushroom)
16 oz. sour cream
16 oz. sharp cheddar cheese, shredded
1 cup Parmesan cheese, grated
1/4 cup minced dried onion
salt and pepper, to taste
Combine all ingredients, stirring well. Spoon into a greased 13x9 baking dish. Bake at 350 degrees for approximately 40 minutes or until bubbly and golden brown on top.
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