Original Recipe from: Pam Tomblin-Schultheis
This recipe has actually been around our family, and probably yours, for many years. My daughter, Pam, has made it her own by making it with fresh potatoes instead of the frozen southern hash browns the original recipe called for. As with most improvisations, Pam did this because she was out of the frozen potatoes and decided to try it with fresh instead. The end result was a much better, more flavorful casserole. Now when she makes this dish for family dinners, I always request that she make it with “real” potatoes…..it’s the only way I like it now. The big lesson from this story is that you should never be afraid to try something different or to improvise with your cooking; you might just create your new favorite dish! Enjoy!
Ingredients
4-5 cups Potatoes peeled and diced (or one, 2lb, bag frozen Southern Style Hash Browns)
2 cups shredded Cheddar Cheese
1 stick Margarine
1 palm of Onion Flakes
1 can Cream of Chicken Soup
1 pint Sour Cream
Directions:
Melt Butter
Mix Butter, Sour Cream, Cheese, Soup and Onion flakes together
Blend in Potatoes
Place in 13x9 baking dish or casserole pan
Bake at 375 for 1 hour and 15 minutes (or until top is golden brown)
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