I actually made it yesterday, so I figured I would snap a few pictures documenting the process so you would all get some idea of how I make it. Please excuse the lighting....it was weird.
First off, let me say that I LOVE this side dish. However, it's not the healthiest, so beware. ;-)
Here's your cast of characters: EVOO, hashbrowns, shredded cheese, cream of chicken soup, sour cream, and an onion. Please use your imagination and visualize garlic powder, butter and salt and pepper with this gang of goodies.
Chop up your onion. A rough chop/dice is complete fine.
Drizzle some EVOO in your skillet. Turn the heat up to medium.
Saute the onion for a few minutes, until it starts to soften. Lower the heat to about medium low.
Add in the entire can of ceam of chicken soup...
And about a cup of sour cream, give or take.
Give it a good stir.
Add in some garlic powder and salt and pepper for good measure and give it another stir. Reduce the heat to low and let that mixture hang out a bit.
Melt about 4 TBSP of butter, and pour it over your thawed hashbrowns. Stir it up to coat the hasbrowns with the butter.
Pour the soup/sour cream/onion mixture over the hashbrowns.
Give it a good stir so the mixture coats the hashbrowns entirely.
Add in some cheese please. :-) About 2 cups. Use any cheese you'd like. Cheddar is good in this. I happened to have Colby Jack cheese on hand so I used that, and sprinkled in some shredded parmesan.
Spray a 9x13 baking dish with cooking spray, and spread the casserole mixture evenly throughout the dish.
Sprinkle some more parmesan cheese over the top. Again, use any kind of cheese you like. Any additional cheese over the top is good, right?!
Put the casserole in a 375* oven for about 45 minutes.
I did some hanging out in the kitchen until this was done.
Ryder was chillin', eating some snacks.
I marveled at the sunset coming through my kitchen window. Ok...I didn't marvel too long, just long enough to snap this pic and call it a day. ;-)
Before I knew it 45 minutes had passed and it was time to take this beauty out of the oven.
Mmmm, golden brown cheesy perfection.
The hubby knew it was dinner-time so he came and joined in all of the fun.
And gave me this weird look when he saw I was taking pictures of my food. Get off my back, man....it's a blog thang! ;-)
Seriously, I love this casserole. SO GOOD!
And it pairs well with crock pot french dip sandwiches.
If you decide to make this casserole, enjoy!! Change it up however you'd like. Add in/take away spices, change up the cheese...whateva' you want man!
For those of you that like recipes, here are my above steps in print form. :-)
(1) bag of shredded hashbrowns, thawed
(4) TBSP melted butter
(2) TBSP extra virgin olive oil
(1) onion, chopped or diced
(2) cups of shredded cheese (I used colby jack)
(1/2) cup parmesan cheese
(1) can of cream of chicken soup
(1) cup of sour cream
(2) TBSP of garlic powder
Salt and pepper to taste
PRE-HEAT OVEN TO 375*.
1.) Dice/rough chop the onion
2.) Drizzle EVOO in the skillet. Heat to medium.
3.) Saute onion over medium heat for approx. 5 minutes, stirring occassionally. Reduce heat to medium low.
4.) Add in entire can of cream of chicken soup, and 1 cup of sour cream
5.) Stir together and reduce heat to low.
6.) Add in garlic powder and salt and pepper to taste. Stir to combine.
7.) Put thawed hasbrowns in a separate bowl. Melt the butter and pour it over the hashbrowns. Stir together.
8.) Pour soup mixture over the hashbrowns. Stir to coat.
9.) Add in 2 cups of shredded cheese and 1/4 cup of parmesean cheese. Mix together.
10.) Spray a 9x13 baking dish, and spread the mixture evenly in the dish.
11.) Sprinkle the remaining parmesean cheese over the top of the mixture.
12.) Bake for 45 minutes or until golden brown and bubbly.