Hash Brown Casserole Recipe
A friend sent me a copycat recipe for Cracker Barrel Hash Brown Casserole, easy recipe and very good as is, but, me I like to tweak recipes. After a few times trying different things this is what I ended up with. Leftovers reheated were good as well.
6 tablespoons vegetable oil
6 cups finely diced potatoes, peeling optional
1/2 medium onion, finely chopped
1-1/2 teaspoons fresh ground black pepper
6 tablespoons butter melted
1-8 ounce container sour cream
1-8 ounce container low-fat small curd cottage cheese
8 ounces shredded mild Cheddar or Colby cheese or a blend
1 can (10.5 ounce) chicken of chicken soup
1/2 cup milk, whole, skim or 2% all work fine
1/2 to 3/4 cup Kellogg's cornflake crumbs, or crush your own
Steps to make the Hash Brown Potato Casserole;
Step..1...Heat the 6 tablespoons vegetable oil in a large skillet. Add the 6 cups diced potatoes and cook over low heat, stirring often, until they are light brown, but not fully cooked. Remove from skillet and drain well on paper towels. Cool.
Step..2...Grease a 13 x 9 or 10 x 14 inch baking dish. Preheat oven to 350 degrees.
Step.. 3...In a large bowl, combine the 6 cups cooled potatoes, 1/2 cup chopped onions, 1-1/2 teaspoons pepper, 6 tablespoons melted butter, 8 ounce container sour cream, 8 ounce container cottage cheese, 8 ounces of shredded cheese, can of cream of chicken soup, and 1/2 cup milk. Blend well and spoon mixture into the baking dish. Top with the crushed cornflake crumbs.
Step.. 4...Bake in the oven for 45 minutes to 1 hour or until hot and bubbly.
Tips; If you want a quick short cut, use frozen hash brown potatoes, thawed. If you use these, skip step one. In this case, the diced or shredded potatoes work, just a matter of choice.
Also, can use 16 ounces of sour cream, then omit the cottage cheese. I like using it because to me it cuts down on fat and calories.
Can also, bake the potatoes on a baking sheet in the oven sprayed with Pam. Will have to stir often, and don't over bake.