Subj : Midwestern Casseroles 35
To   : All
From : Dave Drum
Date : Mon Nov 11 2024 19:47:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Copycat Cracker Barrel Hash Brown Casserole
 Categories: Potatoes, Dairy, Cheese, Soups, Vegetables
      Yield: 7 servings
 
      2 tb Unsalted butter
      1 c  White onion; diced
      2 cl Garlic; minced
 10 1/2 oz Can cream of chicken soup
      1 c  Sour cream
    1/4 c  Parmesan cheese; grated
      1 ts Salt
    1/2 ts Ground black pepper
     30 oz Bag shredded hash brown
           - potatoes; thawed
      2 c  Shredded sharp Cheddar
           - cheese; divided
           Fresh chives; garnish (opt)
 
  Set oven @ 350ºF/175ºC.
  
  In a medium saucepan, melt 2 tablespoons butter and
  saute the onions until they soften and become
  translucent. Add the garlic and cook until fragrant.
  Transfer the onions and garlic to a large mixing bowl
  and then return the saucepan to the stovetop.
  
  To the large mixing bowl, with the cooked onions and
  garlic, add the cream of chicken soup, sour cream,
  Parmesan cheese, salt, pepper, thawed hash browns and 1
  cup of the cheddar cheese. Stir until well combined and
  then spread into a greased 13" X 9" baking pan.
  
  Top the potatoes with the remaining 1 cup of cheddar
  cheese. Bake, uncovered, for 50-60 minutes or until
  cooked throughout and bubbly. Remove promptly and
  sprinkle with chives, if using.
  
  Lauren Habermel, Pewaukee, Wisconsin
  
  Makes: 6 - 8 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Velveeta Cheese isn't quite cheese, not in a literal sense.
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