StitchinGrandma
03-29-2010, 09:11 AM
Overnight Hash Brown Potato Casserole
Yield: 8 servings
2 lb Frozen hashed brown potatoes
1/4 lb Butter
1 pt Sour cream
1 can Cream of Mushroom soup
8 oz Cheddar cheese; shredded
1 Onion; grated
3/4 c Milk* (optional)
Melt butter and mix with the rest of ingredients. Pour over top of potatoes. Toss.
(*1/4 - 3/4 c. milk can be used in place of one-half of the sour cream) It will make a moister casserole, if desired. Bake in a 13x9" pan @ 350 for 1/2 hr covered and an additional 1/2 hr. uncovered. I have used Cheddar Cheese soup, but reduce the butter
as it will be greasy with both. I also put additional shredded cheese on top during the second half hour of baking.
Doubles well. Can be refrigerated overnight after mixing all together or mix and bake right away.
**Note** I do not use the milk in place of a portion of sour cream and also dice the onion instead of grating it.
I also do not mix this the night before normally. I usually do it right when it is going to be put into the oven. Another note is that I have found that precooking the finely diced onions in a small amount of butter until they are transparent will help them cook in the amount of time you cook the entire casserole. Otherwise, you'll want to use grated ones as the recipe calls for or the casserole will need extra baking time in order for the onions to get done.
Yield: 8 servings
2 lb Frozen hashed brown potatoes
1/4 lb Butter
1 pt Sour cream
1 can Cream of Mushroom soup
8 oz Cheddar cheese; shredded
1 Onion; grated
3/4 c Milk* (optional)
Melt butter and mix with the rest of ingredients. Pour over top of potatoes. Toss.
(*1/4 - 3/4 c. milk can be used in place of one-half of the sour cream) It will make a moister casserole, if desired. Bake in a 13x9" pan @ 350 for 1/2 hr covered and an additional 1/2 hr. uncovered. I have used Cheddar Cheese soup, but reduce the butter
as it will be greasy with both. I also put additional shredded cheese on top during the second half hour of baking.
Doubles well. Can be refrigerated overnight after mixing all together or mix and bake right away.
**Note** I do not use the milk in place of a portion of sour cream and also dice the onion instead of grating it.
I also do not mix this the night before normally. I usually do it right when it is going to be put into the oven. Another note is that I have found that precooking the finely diced onions in a small amount of butter until they are transparent will help them cook in the amount of time you cook the entire casserole. Otherwise, you'll want to use grated ones as the recipe calls for or the casserole will need extra baking time in order for the onions to get done.