Direct from the Best of Bridge, this is a brilliant accompaniment to a ham and green salad for a large crowd. I jigged the recipe somewhat and what I have below works perfectly in a large, 9 x 13 lasagna pan…though halving it and using a regular 9 x 13 (less cooking time) would also work just fine – enjoy!
Update! – I have a really hard time using canned soup in anything…so to substitute 1 can of mushroom soup…I sauté a couple of cups of diced mushrooms with the onion and butter that’s already called for in the recipe (with a generous sprinkling of salt and freshly ground pepper), then I scatter in a couple of tablespoons of flour and maybe a cup of milk with the sour cream and cheese in the recipe. Once the mix comes to a boil and thickens, I drop in all of the hash browns, combine well and then scrape into a large casserole for baking. So so so much better than canned soup and I promise this is a casserole that can’t be ruined!
4 lbs. frozen, diced hash browns, left in the fridge overnight to thaw (the bags are usually in 900 g or 1 Kg sizes)
3 c. sour cream
2 cans (10 oz/284 mL) of mushroom soup
1/2 c. melted butter
1 small onion, grated
3 c. + grated old cheddar
more grated cheddar and grated Parmesan for topping (optional)
Preheat the oven to 350 and in a large bowl, thoroughly combine all 6 ingredients…or try mixing the sour cream thru cheese together and then stir in the hash browns. Bake for about 1 1/2 hours, covering it loosely with foil if it gets too brown. It should be bubbling throughout, but the key is to make sure the middle gets properly cooked. Sprinkle on extra grated cheese towards the end of cooking, or right when you take it out of the oven, before serving.
- Category: Breakfast, Make-ahead, Potatoes