Hash Brown Casserole

Every year we take a road trip from New Jersey to Virginia to visit my in-laws. We usually stop at a Cracker Barrel along the way because the bathrooms are decent, they have a cute little store there to amuse my daughter and I love the hash brown casserole. Unfortunately I never knew about their reputation for practicing both racial and homosexual discrimination (actually, I shouldn't say practicing - it sounds like they've really got it down to a science). I was extremely disappointed by this news, to say the least. It made me have second thoughts about posting this recipe (which, you've probably guessed by now, is a Cracker Barrel knock-off). But then I realized that's exactly what I should do. Encourage everyone to make their own hash brown casserole at home. Who needs Cracker Barrel. My work here is done.

HASH BROWN CASSEROLE

Makes 12 side-dish servings

1 stick butter

1/2 cup finely minced onion

1 can (14.1 oz.) Amy’s Organic cream of mushroom soup (semi-condensed) 

  or 1 can (10 ¼ oz.) Campbell's condensed cream of mushroom or cream of chicken soup*

8 oz. sour cream

1 teaspoon salt

1/4 to 1/2 teaspoon black pepper

2 1/4 lb. potatoes or 1 bag (1 lb., 14 oz.) frozen shredded potatoes, thawed

2 cups grated cheddar cheese

*If using Campbell’s soup, increase sour cream from 8 oz. to 12-16 oz.

1.        Preheat oven at 350˚ F. Grease a 9” x 13” glass baking dish.

2.        Melt butter in a skillet over medium heat. Add onions and cook for 4 minutes. Set aside to cool.

3.        If using fresh potatoes, peel and grate. Drain in a colander and squeeze out as much liquid as possible.

4.        In a large bowl, combine, onions, soup, sour cream, salt and pepper; mix well. Add potatoes and cheese; mix well. Spread mixture evenly into the baking dish.

5.        Bake for 45-55 minutes, or until golden brown on top and slightly bubbly around the edges.

onion and butter

Amy's Organic Cream of Mushroom Soup

back of the can

soup, sour cream, salt and pepper

mixing with the onion and butter

mixed and ready to add the potatoes and cheese

adding the potatoes and cheese

mixed and ready for the pan

spread out in the pan

baked

I'm sure you're wondering what that pile of lumpy red stuff is next to the
eggs. I roasted some cherry tomatoes in the oven with a little olive oil and
salt and served them along side scrambled eggs with goat cheese and
chives. It's good, I recommend it. That other chunk of something on the
right is baked french toast. Not our usual breakfast (we had friends over).

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