Skip to main content

Jane’s Hash Brown Casserole

​Jane’s Hash Brown Casserole

Julie introduced this dish to our family that originated from her late MIL, Jane Burks of Pascagoula, MS. It is a holiday family favorite!


Ingredients:

-32 oz Bag Frozen Diced Hash browns

-1 stick butter

-1 sleeve Ritz crackers

-1 can condensed cream of chicken soup

-16 oz sour cream

-1/2 to 1 whole grated onion

-2 Cups shredded sharp cheddar cheese


Instructions:


  • Remove 32 oz bag of diced hash browns from freezer
  • Preheat oven to 400
  • Melt full stick of butter in pot
  • Add: Can cream of chicken soup
  • Add: 16 oz Sour Cream
  • Grated onion (half-whole)
  • Add: a lot of salt and pepper
  • Add: 2 cups grated sharp cheddar cheese
  • Stir till combined. Add the bag of hash browns and stir still combined.
  • Place in 9x13 pan
  • Topping: mix 1 stick melted butter and 1 sleeve of crushed ritz crackers in a bowl
  • Spread topping across top of casserole. 
  • Cover with aluminum foil and bake for 45 min
  • Uncover and bake for final 15 min

Comments

Post a Comment

Popular posts from this blog

Carla Shellis’s Tomato Basil Soup

This soup is sooooo good! I doubled it and froze lots for winter! Ingredients ***Do NOT skimp on the canned tomatoes and sauce! Get Cento, Sclafano or similar Italian brand!!!!*** 1 Large (20oz) Can Crushed Tomatoes 1 Large (20 oz) Can of Whole Tomatoes (or another crushed) 2 Large Cans (15oz) Tomato Sauce 1 Pint Heavy Whipping Cream (2/3 at first) 1 Quart Half and Half 2 Sticks Butter 1 Regular Size Can of Cream of Mushroom (optional) 1 Regular Size Can of Cream of Chicken 2 Tablespoons  Basil Chopped  Garlic Salt To Taste (for salt) Garlic Powder To Taste (1-2 TBS) Pepper To Taste Handful of sugar (2/3 Cup?) Directions In a 15 qt dutch oven or large stock pot, combine crushed tomatoes and whole tomatoes. Emulsify whole tomatoes (or in a blender) tomatoes based on your liking. You can also just use two cans of crushed tomatoes instead of the whole tomatoes. Add tomato sauce and stir. Add heavy whipping cream and half and half and s...
Post a Comment
Read more

Creamy Chicken Pot Pie (No peas or Carrots 😳)

Creamy Chicken Pot Pie *Makes 1-3 Pies* I love a good chicken pot pie. Traditionally they aren’t particularly creamy and they usually involve a bag of frozen peas & carrot mix. However, Julie doesn’t eat either so I subbed the two veggies she does eat - green beans and corn. You can use fresh or frozen veggies. I used the the steamer bags that came with garlic butter in the bag and I used fresh local corn cobs, boiled with kernels cut. They are crisp and sweet! I added cream and cream cheese to the filling to make it extra savory for my picky eaters! I usually make & bake 1 pie, and freeze the rest of the filling for another day in a freezer bag Ingredients: (1) Rotisserie chicken picked and chopped. Place in large bowl. (1) bag green bean steamer bag w seasoning - cooked and chopped (1) bag little potatoes steamer bag w seasoning cooked and chopped (1) Vidalia onion chopped (1) yellow bell pepper chopped (2) stalks celery chopped (2) cloves garlic chopped (1) Handful fresh pou...
Post a Comment
Read more

Crockpot Chili

From Barefoot Neighbor Place ingredients in crockpot in this order: 2# LEAN ground beef (raw) Season beef w: S&P, Chili Powder, & Garlic Powder 1 chopped onion 1 chopped bell pepper 1 chopped deseeded jalapeño 1 small can green chilis 1 can pinto beans drained and washed 1 can black beans drained and washed 1 can beef stock 1 can diced tomatoes 6 oz can cento tomato paste 1 packet chili seasoning Stir everything on top (leave beef alone) Cook on high 4 hours or 6-8 on low  Half way through, chop up beef and stir into chili season more if needed (s&p, hot sauce, etc) Serve w Fritos, sour cream & shredded cheese
Post a Comment
Read more