Hashbrown Casserole!

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Hash Brown Casserole!

By: Kecia’s Flavor Breakthrough!

My boy worked at the county fair all week with his 4H group! He was in the food tent volunteering ALL day from 7:30AM until 4:30PM every day. So proud! Last night he stayed extra late, when he got home he brought me a big bunch of russet potatoes! Sooo… I was thinking a great side dish was in order to go with my Oven Roasted Lemon Herb Chicken!

Serves 6 – 8

Ingredients

Ingredients:

  • 4 russet potatoes, peeled
  • 1 small sweet onion, diced
  • Salt and pepper to taste
  • 1 and ½ cups light cream
  • 2 cups shredded cheddar cheese
  • Salt and pepper to taste
  • ½ cup chives

Preheat oven to 350°F
Spray large casserole dish with cooking spray.

Shredded

Shred potatoes in food processor.  In casserole dish, mix onions, chives and potatoes.

Cream

In sauce pan over medium heat, warm cream until hot. Whisk in 1 ½ cups cheese until smooth. Add salt and pepper.

Sauce

Pour over potato mixture. Cover with foil. Bake for 45 minutes, until potatoes are tender.

Baked

Remove foil, sprinkle rest of cheese on top and turn up oven to 400*F. Heat an additional 5 to 10 minutes or until casserole starts to brown on top.

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10 Comments

  1. I just pinned this my friend, I have never had luck w/ casseroles using fresh potatoes, but the shredding should work beautifully!! Thank you so much! ♥

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