We used another recipe from the Southern California Chapter of the IDOS - Sharing Our Favorites Cook Book. This time one submitted by Mark Wilkins (director of Arizona Chapter)
HASH BROWN CASSEROLE2 lb. pkg. frozen hash browns
16 oz. sour cream
1 can cream of chicken soup
1 stick butter
1/2 cup green onions chopped
2 cups sharp Cheddar cheese, shredded
Place potatoes in a greased 12-inch Dutch oven. Season with salt and pepper.
Melt butter (or at least cut into pads), combine with onions, sour cream and soup. Mix together well. Pour over potatoes and sprinkle with cheese. Bake 45 minutes at 35o degrees until completely warm and cheese has melted. Use 8 to 9 coals on the bottom and 15 to 16 on top.
Options: Add some diced ham or Italian sausage.
My Notes: The problem with some recipes that have been around for a while is that they change the packaging of some ingredients. To fool the consumer into thinking the prices have not gone up that much, they decrease the size of the package. My 2 pound package of hash browns was only 1 pound, 14 ounces. I thought this recipe made a lot of sauce for the amount of hash browns but that could be due in part to those 2 missing ounces. It was pretty soupy when I served it up but if we had had a little patience it did thicken up upon sitting and cooling. But it was getting late and we were hungry and it had taken a little longer than they said and we were hungry and it was getting late and yeah, we had no patience! I did not add ham or sausage but I had a few slices of bacon left over from Sunday so I diced it up and just sprinkled a little on the bottom and then some on top.
Now we need to lay off a little or find some "healthy" recipes so we don't end up gaining 100 pounds! That sounds like a plan but what am I going to use that new 10-inch Camp Chef Lewis and Clark oven I just bought today for. $19.97- how could I resist??!
1 comment:
This one looks mighty tasty. I'm going to have to try it out.
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