|OK this isn't mine, I forgot to take a pic before we scarfed it ALL down. However, ti looks just like this. :-)|
A'salaamu alaiukm ya'll. Yeah, this is kinda an ode to hashbrown casserole. More specifically, the yummy one served at Cracker Barrel Old Country Stores. Come on now, all my southern sisters, give them a shout out!!! :-) We actually have one up here but it's 25 minutes the wrong way down the interstate so it's really not close to us at all. Therefore, if I find myself craving the casserole, I have to get cookin'.
Alhamdulillah, 10 or so years ago I found a yummy recipe in a Taste of Home magazine. I did make a few changes, made a few tweaks, to better fit in with what I like. Even A thought this was lovely. After my addition of eggs, it even travels and serves well for a buffet or potluck. (I sent it to the kids' weekend Islamic school for a breakfast they had recently.)
Without further ado, here is my revamped Hashbrown Casserole:
*I easily doubled the recipe to serve a crowd*
2 cans condensed cream of potato soup (can use cr. of chicken if desired)
8 oz sour cream
1/2 cup finely diced onions
2 lbs frozen hashbrowned potatoes (I prefer the string kind, not the cubed)
2 cups sharp shredded cheddar cheese
1-2 beaten eggs (can be omitted; I used it to help it hold together better)
salt and pepper to taste
chipotle pepper sauce- we like it a little spicy but it's more authentic to leave it out
1/2 cup grated parmesan cheese.
Combine soup, sour cream, onions, hot pepper sauce and eggs; mix well. Add potatoes and cheese and pour into a greased 13x9 casserole dish. Bake, uncovered, at 350 for 40 minutes. Remove and sprinkle with the parmesan and bake for an additional 15 minutes or until browned.
Enjoy! You could easily add chopped peppers or breakfast sausage pieces to it if you like; we just eat it this way.