Tuesday, December 27, 2011

Lorna’s Buffet Hash Browns

My friend Lorna served these delicious spuds 10 years ago and I’ve never forgotten them! I finally begged her for the recipe, which she kindly provided. The recipe serves 12-to-14, making it a quick, easy dish for your year-end holiday table.
Lorna’s Buffet Hash Browns:
2 lb. (1 kg) pkg. frozen hash brown potatoes (shredded or chunked)
½ c. melted butter or margarine
1 - 10 oz. (284 mL) can cream of chicken soup
2 c. dairy sour cream
2 c. grated cheddar cheese
1 c. chopped onion (or ½ c. dried onion flakes)
Salt and coarsely ground pepper, to taste
1 c. coarsely crushed potato chips
⅓ c. melted butter or margarine
Preheat oven to 350 deg. F. Combine frozen hash browns, melted butter, condensed soup, sour cream, cheddar, onions, and seasonings in a large bowl. 

In a large bowl, combine ingredients as above
Pack into a well-greased 9x13-in. casserole and set aside. Sprinkle crushed potato chips over casserole, drizzling with melted butter. Bake, covered, 45-to-60 min.

With its potato chip garnish and the last few drops of
melted butter, this great casserole is ready for the oven!

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