Thursday, November 25, 2010

an extra recipe

This is another recipe I found in one of the many food magazines that come to my house. I just love magazines!! We had this as a side on Wednesday. I want to find a replacement to the canned soup but I haven't had time to experiment. It was good and the canned soup will do in a pinch--always get the one with the lowest amount of sodium!

Cheesy Hashbrown Casserole
1 bag country style hashbrowns
1 can cream of chicken soup
2 cups light sour cream
salt/pepper to taste
2 cups cheddar cheese
panko bread crumbs
few pats of butter

mix soup,sour cream,salt/pepper and cheese in a large mixing bowl---add the hasbrowns and stir well to mix---pour into a greased casserole dish---top with the breadcrumbs and a few small pats of butter to help the breadcrumbs brown---bake 350*F for about 45 mins-or until it's bubbly and the top is browned.

**original recipe called for onions but I left it out-add in if you like--and cornflakes but I used panko instead--this was delicious!


Krista said...

Jessica made this for Thanksgiving, but made a homemade, gluten free replacement for the soup. Ask her how she did it - it was delicious!