(aka Really Good Hash Brown Casserole)
2 lb bag of hash brown chunks (or you can use a bag of potatoes o'brien)
3 oz cream cheese
1 can cream of mushroom soup (or you can use cheddar cheese, potato, or celery soup)
1/2 can of milk
1/2 stick of butter
1-2 cups shredded cheese
1-2 tsp. onion flakes
*optional - top with additional butter and crushed crackers, breadcrumbs, or potato chips for added crunch
Preheat oven to 425 degrees. Spray a 9 x 13 pan with non-stick cooking spray. Mix soup, butter, cream cheese, and milk in a bowl and heat in the microwave until creamed (slightly melted) together. Put hash brown chunks into your 9 x 13 pan and pour the creamy mixture over the potatoes. Stir until mixed together. Add in onion flakes and half of the shredded cheese. After about 15-20 minutes into the bake time, stir mixture and add the rest of the cheese (and optional crumbs) on top. Bake for another 20-25 minutes, or until potatoes begin to get tender and cheese begins to brown. Bake until until all cheese has melted and is a bubbly golden brown. Enjoy.
|Before - All mixed up ready for oven.|
|After - The crunchy, cheesy, gooey yummy potatoes revealed.|
This recipe is linked up to these great parties. This Chick Cooks, Miz Helen's Full Plate Thursday, It's a Keeper, A little Nosh: Tastetastic Thursday and The Lady Behind the Curtain Cast Party. Thanks!