We went grocery shopping as a family after digging ourselves out of yet another four inches of snow this morning, and driving as a group to the munchkins' gymnastics classes. I am grateful for the driving, as my car and snow do not mix well. But, shopping with a three-year-old in tow is...distracting. Especially when you don't have a list (or even a written recipe).
Here is my attempt, and a few notes about what I might do differently, if, you know, I actually planned ahead next time.
- 32oz bag frozen "Southern-Style" hash brown potatoes
- 2 cups shredded Cheddar cheese
- 1-2 cans cream of mushroom soup (* See Note below)
- 24oz tub sour cream
- 1 yellow onion
- 1 large can French's Cheddar french fried onions
- Olive oil, salt, and pepper
- Heat oven to 350
- Heat 1-2 Tbsp olive oil in a nonstick skillet over medium heat until shimmering.
- Chop the onion into about 1/2 inch pieces. Saute in olive oil until lightly browned.
- Remove the pan from the heat and stir in the soup, the tub of sour cream, and about 1 1/2 cups of cheese. (If you have two cans of soup you could use about 16 oz of sour cream here instead of 24)
- Stir in the potatoes. This will be exceedingly thick.
- Pour into 9x13 pan (I used a disposable foil one here for ease of transportation).
- Sprinkle the top with the remaining cheese and cover the pan with foil.
- Bake at 350 until hot and bubbly.
- Remove the foil and sprinkle the French's onions on top
- Cook about 5-10 more minutes until crispy.
* You could use other cream soups here. I suspect that cheddar cheese, cream of potato and cream of chicken would all be excellent. I forgot to buy soup at the store, so I used what I had.
** This recipe is a vegetarian version. If you don't mind a little meat, then some bacon would be excellent. In fact, next time I might fry up a slice or two of bacon first, then sautee the onion in the bacon grease for extra flavor. Stir some into the casserole and reserve a bit for sprinkling on the top. Man I wish I had bacon today...