I made this Midwestern classic casserole for Independence Day. If you've ever been to a potluck in the Midwest, you're probably familiar with it.
Ingredients
3 TB of butter
1 small onion, diced
1 30 oz. bag of frozen hashbrowns
1 can of cream of mushroom soup
1 cup of sour cream
2 1/2 cups of sharp cheddar cheese, shredded
1 cup of chicken borth
Healthy smidge of Tastefully Simple's Garlic Garlic seasoning
Salt and pepper to taste
Process
In a skillet, melt the butter over medium heat and add the onions. Sweat down the onions until they are soft. In the meantime, spray a 9x13 baking dish with non-stick cooking spray.
In a large mixing bowl, add the hashbrowns, cooked onions, stock, sour cream, soup mix, and about 1 3/4 cup of cheese along with the seasonings. Mix well so it's fully incorporated.
Place the ingredients into the baking dish and top with the rest of the cheese. Bake at anywhere from 350 to 375 degrees for approximately 45 minutes. I did mine at 350, and it took much longer than 45 minutes to get the sides all bubbly and the top golden brown, so I'm going with 375 degrees the next time I make it.
If you really want to go full umami with the dish, I think it would be a good idea to sweat down some fresh mushrooms to incorporate into the recipe. I'm also contemplating the addition of smoked paprika.
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