Ingredients
-
32
-
1
-
1
-
4
-
4
-
3/4
-
3/4
-
1/2
-
1 1/2
-
-
-
-
-
-
Directions
Creamy Hash Browns Potato Casserole, I have served this dish many times and always get rave reviews The original recipe called for cooking, peeling and shredding russet potatoes I decided to make it easier by substituting frozen hashbrowns!, Fantastic method I simply sauted diced onion before adding the wet ingredients for the sauce If it’s taters, gotta have onion!!!!!!, Onions sauted prior to sauce ingredients
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Overn to 350. Placed Shredded Hashbrowns in Large Bowl and Set Aside. |
|
2
Done
|
Bring Cream and Broth to Simmer in Small Saucepan. Remove Pan from Heat and Stir in Garlic, Butter, and Parmesan. |
|
3
Done
|
Pour Cream Mixture Into Bowl With Potatoes and Stir to Combine. Stir in Salt and Pepper. |
|
4
Done
|
Scrape Potato Mixture Into 2-Qt. Baking Dish and Sprinkle With Cheddar Cheese. |
|
5
Done
|
Cover With Foil and Bake For 30 Minutes. |
|
6
Done
|
Uncover and Continue to Bake Until Top Is Nicely Browned, 20 to 25 Minutes. Cool For 10 Minutes Before Serving. |
