Tuesday, November 12, 2013

Hashbrown Casserole

We got our first taste of winter weather overnight.  It snowed.  As someone who loathes snow (unless I can stay in bed all day perusing Pinterest with a hot cup of coffee and my dog), I find it way to early for this.  Not cool, Mother Nature, not cool.  In the spirit of Thanksgiving though, I will express my gratitude for a garage that I can actually park my car in.  It only took 37 years!  Dolce is not sure how she feels about this strange white stuff on the ground.  It kind of paralyzed her once she got into the grass.  Anywhooo....

We're having a going away breakfast for a co-worker in my department today and I signed up to bring my hashbrown casserole.  I'm not sure who actually came up with the idea of this cheesy, delicious creation but I thank them.  I'm thinking the credit goes to Cracker Barrel.  At least that's the first place I ever had it.  My parents are big Cracker Barrel fans and it was a must on any vacation or road trip we took.

I've tried several different recipes, all of which contained some sort of "cream of" soup.  Have you ever read the ingredient list on one of these soups?  Ick!  I don't understand using these when you can make your own for pennies on the dollar!  It really just takes a little flour (and yes, I buy Kentucky proud flour in the bulk aisle at Good Foods.), butter and broth.  Anytime I roast or slow cook a chicken I make broth so I always have some in my freezer.  If you want an actual creamy soup you just add some milk.  I find this recipe doesn't need that since I use sour cream.  I prefer Daisy.  Read the ingredient list on this and you'll see why.  Cultured cream.  That's it.

Shew!  I'm long winded in the morning.  The moonlight reflecting on the snow woke me up at 5am.  I attempted to go back to sleep.  It just didn't happen so I got out of bed and brewed some coffee and took a picture of the snow to send to my friend Cara.  She claims to love snow.  She lives in Florida now.  I didn't mind it either when I lived in Florida!  Ok, back to the hash brown casserole.

Hashbrown Casserole


3 tablespoons flour
3 tablespoons butter
1 1/2 cups broth
1 1/2 cups sour cream
1 bag of shredded potatoes
1 tablespoon garlic powder
1 small onion, grated
1 bag of Colby Jack cheese
salt and pepper to taste

In a saucepan, cook flour over medium to medium low heat for about 2 minutes.  Add the butter and cook for 5-10 minutes until the roux thickens.  Slowly whisk in your broth of choice.  I use chicken.  In a large bowl add your shredded potatoes.  Salt and pepper the crap out of this.  I never measure my salt.  I just taste it as I go.  Also mix in the garlic powder, onion and sour cream.  Once the chicken broth mixture has thickened, pour into the hashbrown mixture.  Add cheese and pour into a 9x13 baking dish.  Bake for 30 to 45 minutes in a 375 degree oven.

I make mine the night before and then bake it for about 45 minutes in a 375 degree oven.  Just a little time saving hint from me to you.  You're welcome. This is a great addition to any brunch or family breakfast.  Heck, this goes with any meal!

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