Hashbrown Casserole

Ladyholder asked a question and I can’t deny it– I love hashbrown casserole. I’d eat it at every meal if it wouldn’t make me the size of a barn. Receipe:

10.25 oz. can condensed cream of chicken soup (you can use onion soup here and skip the minced onion later)
8 oz. Colby cheese – grated (or cheddar)
1/2 cup melted butter OR margarine
1 sm. onion – minced
1 tsp. salt
1/2 tsp. black pepper
2 lb. bag frozen shredded hash browns
  
 
-Spray a 13″ X 9″ X 2″ baking pan with non-stick cooking spray; set aside.
-In a bowl, combine soup, cheese, butter, onion, salt, and pepper.
-Gently fold the potatoes into the mixture and pour into prepared pan.
-Bake in a 350 degree oven for 35-40 minutes, until heated through and top is browned.

 

I got this off a website years ago and it’s the best thing ever!

Keira Marcos

In my spare time I write fan fiction and lead a cult of cock worshippers on Facebook. It’s not the usual kind of hobby for a “domestic engineer” in her 30’s but we live in a modern world and I like fucking with people’s expectations.

11 Comments:

  1. i don’t know if you know i’m french and when i’ve read the word “hashbrown” i’ve begin crazy to don’t know what it’s. Ouf, now i know, thanks Keira and thanks Ladyholder for ask.

  2. Yum. Now I have something to make the next time we have a family breakfast! Thank you! Looks yummy.

    ~L

  3. On the other hand, it’s hard to have too much onion with hashbrowns…. 😉

    Cool!

  4. Hmmm… put a little bit of crumbled bacon in there, I would eat it everyday too!!

  5. Oh, yum! Is this the recipe all the boys are crazy for in WMHB?

    It sounds positively scrumptious… and regretably high octane.

  6. I made this using onion soup, and it was great! Although I had to keep it in the oven a while longer, since the soup was more liquid-y than the cream of chicken soup would have been. I think I’ll try it with the chicken soup and minced onions next time.

  7. The recipe sounds totally decadent and not any kind of diet food, right? I think my favorite thing about the current incarnation of Weight Watchers is that there are no forbidden foods. Below are the modifications I made to the recipe to lighten it up just a little and the resulting POINTS tm value for 1/12 of the casserole:

    10.25 oz. can condensed 98% fat free cream of chicken soup (you can use onion soup here and skip the minced onion later)
    8 oz. Colby cheese made with 2% milk– grated (or cheddar)
    1/2 cup melted butter OR margarine or Smart Balance Buttery Spread
    1 sm. onion – minced or one cup frozen fajita mix vegetables
    1 tsp. salt
    1/2 tsp. black pepper
    2 lb. bag frozen shredded hash browns

    (follow recipe instructions above — no mods made there!)I don’t have the ingredients on hand to follow the recipe above, but the eTools Recipe Builder calculated 7 POINTS per serving assuming 10 servings and about 5.5 POINTS per serving assuming 12 servings.

    Dividing the modified casserole into 10 servings got around 5 POINTS per, dividing into 12 servings got exactly 4 POINTS per, based on the Recipe Builder at Weight Watchers eTools.

    My point being– I don’t have a basis for comparing taste between the fully loaded recipe and the modified, but the modified is pretty darned tasty.

  8. Just found this, and thought I’d tell you my version, which I got from a magazine. Add at least a cup of sour cream, and use some melted butter to coat crushed up corn flakes as a topping. I often add a can of chopped green chiles. I also use some dill. Glad to see someone else appreciates the Hashbrown casserole!

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