This recipe sounds Sooooo Gooood. I think "Cream Of Almost Anything" will work. I am going to try a few different ones to see.
Thank you, Jessica. It looks easy. If I may ask, does the cheese have a tendency to dissipate since it bakes for an entire hour, or does the finished product produce runny, gooey strands of cheese that cling to the slices that you dole out with your spatula?
I intend to make your recipe with one variant: I shall use refrigerated, not frozen, hashbrowns, which should produce the same results since you call for the frozen spuds to be thawed.
Another variant I am considering (but not for the first attempt) is using cream of mushroom soup in place of the cream of chicken so that my non meat-eating sister can share some too. Do you think this might work?
Someone mentioned they would like this recipe in the "Last Meal" thread. Here’s how Grandma, Mom & I make it – I know there’s many variations, but we’ve stuck by this one:
2 1-lb. bag frozen hash browns, thawed
1 can cream of chicken soup
1 pint sour cream (can use low-fat, but not non-fat)
2 c. shredded medium or sharp cheddar cheese
1 small onion, finely chopped
1/4 stick butter, melted
couple good shakes Tabasco
garlic salt/pepper to taste
2 c. cornflakes, lightly crushed
1/4 c. melted butter
Combine all ingredients except cornflakes and 1/4 c. of melted butter in large bowl. Put in 9X14 pan; if it is too much for pan, you can put extra in a pie tin or muffin cups and bake.
Mix cornflakes and butter in medium bowl. Sprinkle over top of casserole. Bake 1 hour at 350, or until browned on top and bubbling. Let cool slightly before serving. It is like lava!
Yay! I’m glad ya’ll like it. It’s extra homestyle deluxe. If I ever have a restaurant, this will be the specialty.
BTW, I’ve been to (don’t think less of me) Cracker Barrel a few times, and they serve something suspiciously similar. Anyone ever had it?
And I think the cream cheese thing sounds very, very intersting. *burp*
A VARIATION ON THE FROZEN HASHBROWNS- WE USE FROZEN O’BRIEN STYLE HASHBROWNS. THE ONION AND GREEN PEPPER JAZZ THE CASSEROLE UP A BIT. I’VE ALSO USED SOME CREAM CHEESE WITH CHIVES MIXED IN WITH THE TATORS.
ocdreamer — Can I have a taste?
I am going to use my own cooked potatos in this casserole. It sounds outstanding.
Isn’t it magic how pork products can make so many things better?
I’m a huge fan of the various par-cooked potato products; I’ve even used the larger cubes of hashed browns from the freezer to great effect in potato salad (before I figured out you don’t have to peel the potatoes first – it’s easier if you work while they’re hot).
I’m with Eric on this one. Sounds like scallions and bacon would definitely be in order. Kind of sounds like your favorite loaded potato skins, but in a casserole. Deeeee-lish!!!! [:p] How could you possibly go wrong? This also sounds like it would be good to make on a chilly evening, sitting and eating it in front of the fireplace.
Sounds rich. I wonder if some scallions or chives might be a welcome addition, or some well-rendered bits of bacony goodness?
Cream of anything soup will work. I often substitute c.o.mushroom with good results.
The cheese does not get stringy, but rather blends in with the creaminess of the soup & sour cream, and the potatoes soak it all up. The dark brown, crunchy outer layer around the pan is the best part.[:p] Occasionally I will add chopped parsley, diced ham or sliced mushrooms to it. It lends itself easily to many variations. It’s hard to screw up.
I have also made the casserole without first thawing the potatoes…it took a little longer to cook, but end results did not differ.
I might omit the onions & use cream of onion soup[:p] Gonna have to try this, this weekend.
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