Posted By: Jesse Williams
This recipe is my number one recipe for any and all pot lucks, including branding. It is easy to make, especially in big batches, freezable, and always a favorite around the dinner table. I like to make all sizes, ranging from individual to party size, to have on hand in my freezer. They do take some time to thaw so I usually set them out the night before or the morning of to make sure.
Ingredients
2lbs frozen hashbrowns **
1 cup diced onions 2 cans mushroom soup 500mL (large carton) sour cream 1/2 cup margarine 2 + 1 cups shredded cheddar cheese salt & pepper to taste **I tried to use diced potatoes from my garden. It DID NOT work! I think maybe if you fried them first, but that's too much work for this gal. Just cheap out and buy the $2.00 bags! Directions
|
|
Preheat oven to 350F.
Literally just mix this all together in one GIANT bowl. Add 2 cups of cheese into the mixture and save the remaining cup to sprinkle on top.
Grease a large tin pan (because nobody wants to clean pans after branding!) and spread the mixture into the pan. Top with extra cheese. Put a layer of foil on top.
Cook at 350F for about an hour. Test with a fork to make sure it is hot all the way through.
*I triple the recipe to feed about 65 people at branding. I also make extra and freeze in individual tin containers for Clay and I to just pop in the oven when we're feeling lazy!
Literally just mix this all together in one GIANT bowl. Add 2 cups of cheese into the mixture and save the remaining cup to sprinkle on top.
Grease a large tin pan (because nobody wants to clean pans after branding!) and spread the mixture into the pan. Top with extra cheese. Put a layer of foil on top.
Cook at 350F for about an hour. Test with a fork to make sure it is hot all the way through.
*I triple the recipe to feed about 65 people at branding. I also make extra and freeze in individual tin containers for Clay and I to just pop in the oven when we're feeling lazy!
RSS Feed
