The Healthy My Ass Cookbook

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Index
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Other Vegetable Recipes:

Au Gratin Potatoes

Candied Carrots

Caramelized Onions

Corn Pudding

Fresh Mushroom Sauté

Fried Cabbage

German Red Cabbage

Green Beans with Bacon

Ida Ho Potatoes

Lyonnaise Potatoes

Spinach Broccoli Rice Casserole

Sweet Potato Galette with Cranberries and Dates

Zucchini Gratin

Hash Browns Au Gratin

Potatoes baked in a cheesy sauce.

Ingredients:

1 32-oz. bag Hash Browns, frozen
1/2 cup Onion, diced
10 ozs. Cheddar Cheese, shredded, 2&1/2 cups
1/2 cup Butter, melted
1 tsp. Salt
1/2 tsp. Pepper
16 ozs. Sour Cream
1 10.5-oz. can Cream of Chicken Soup, undiluted

Directions:

Thaw the Hash Browns in the bag.

Meanwhile, generously grease a 3 quart casserole dish or 9x13x2" glass baking dish.  Dice the Onion.  Shred the Cheddar Cheese, reserving 1/2 cup.  Melt the Butter in a microwave oven in a 1.5 quart or larger microwave safe bowl.

Preheat the oven to 350°F.

Combine the thawed hash browns, diced onion, the remaining unreserved shredded cheese (2 cups), Salt and Pepper in a 3 quart or larger bowl.

Whisk the Sour Cream and undiluted Cream of Chicken Soup with the melted butter until well blended.  Gently combine this mixture with the potato mixture.  Spread evenly in the greased dish.

Bake uncovered for 45 minutes to 1 hour or until the potatoes get soft and it is heated through.  Remove from the oven and sprinkle with the remaining 1/2 cup of shredded cheese.  Return to the oven for 5 minutes or until the cheese melts.  Remove from the oven and let set until it stops bubbling before serving.

Notes:

You can use either shredded or cubed frozen hash browns.  I used cubed and Kerth liked it better due to being able to taste the potatoes more.

Kerth's friend and I used sharp cheddar cheese, pre-shredded, fine or fancy shred.

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Other Information:

Source: Kerth Langeneckert, my 11 months younger than me brother.

Times:
Preparation: 0:30
Bake: 1:00
Total: 1:30

Yield: 9 cups
Servings: 12

Nutrition Facts per Serving:
321 Calories
25g Fat (68.0% calories from fat)
9g Protein
17g Carbohydrate
1g Dietary Fiber
63mg Cholesterol
540mg Sodium.

Exchanges per Serving:
1 Grain(Starch)
1 Lean Meat
0 Vegetable
0 Non-Fat Milk
4 1/2 Fat.

Rainbow Line

Copyright 2006-2024 by Keith Langeneckert.  All rights reserved.