Wednesday, October 28, 2015

Creamy Hash Brown Casserole

I used to made this casserole a lot for the seeding and harvest crew on our farm.  It's cheesy, creamy and yummy, and nice because it's quick to mix together.  Even my 10 month old little boy loves it. :)

All the ingredients.

Mixing everything together.

Putting on the topping.

Hot out of the oven. :) 

Creamy Hash Brown Casserole 

1 10 oz. can cream of mushroom soup, undiluted 
3/4 c. milk
3/4 c. sour cream
1/3 c. melted butter
1/2 t. black pepper
2 t. garlic powder
1 2 lb. bag frozen hash browns
2 c. grated cheddar cheese
3/4 c. Parmesan cheese

In a large bowl stir together the undiluted soup, milk, sour cream, melted butter, black pepper, garlic powder and parmesan cheese; whisk until well combined. Mix in the cheddar cheese, onions and hash browns. Spread into a 9x13 baking dish. If desired top with some crushed cornflakes, more cheese, or in my case I used rice crispy cereal, which I don't plan on doing again. :)  Bake at 350 for about 40 min until hot and bubbly. 

Hope you enjoy! 

2 comments:

Sunshine Country said...

This must taste really good! :) It reminds me of the Twice-Baked potatoes that we made for the harvest meals while we were up there once. I should make those sometime here if I can get the recipe from you; they are so delicious!

A Heart of Praise said...

Oh yes, those twice baked potatoes are delicious! I need to make them again soon, maybe I can post the recipe on here when I do. :)