These are a great recipe for holiday meals. I haven't met a person who doesn't like them. They can be made the day of a party and reheat great, if needed.
2 lbs frozen hash browns, thawed *I typically use Ore Ida Potatoes O'Brien*
1 cup finely chopped onion
1 can cream of chicken soup
1 stick margarine, melted
1 pint sour cream
8 oz grated cheddar cheese
Salt and pepper, to taste
Mix all and put into a greased 9"x13" pan.
Optional: Top with 1 cup crushed potato chips or corn flake crumbs
Bake at 375 for 1 hour or until potatoes are tender and cheese is golden and melted.
Note: If your potatoes are not completely thawed, they will take longer to cook, but still work fine. Usually if you get them out the day of the event, you'll be fine.
Showing posts with label potato. Show all posts
Showing posts with label potato. Show all posts
Wednesday, December 15, 2010
Thursday, October 14, 2010
Potato Cheddar Soup
2 cups water
2 cups peeled potato cubes
3 tablespoons butter/margarine
1 small onion, chopped
1 cup shredded cheddar cheese
3 tablespoons all purpose flour
Red and black pepper to taste
3 cups milk (whipping cream)
1/2 teaspoon sugar
1 cup cooked ham (1 cup steamed broccoli or bacon)
Bring water to boil in large saucepan. Add potatoes and cook until tender. Drain and reserve liquid. Measure 1 cup of reserved liquid, adding water if necessary. Melt butter in another saucepan over medium heat. Add onion, cook and stir until tender but not brown. Add flour and season with pepper. Cook 3-4 minutes gradually add potatoes, reserved liquid, milk, and sugar to onion mixture and stir well. Add cheese and ham, simmer over low heat 30 minutes, stirring frequently.
-Make sure to use whisk
2 cups peeled potato cubes
3 tablespoons butter/margarine
1 small onion, chopped
1 cup shredded cheddar cheese
3 tablespoons all purpose flour
Red and black pepper to taste
3 cups milk (whipping cream)
1/2 teaspoon sugar
1 cup cooked ham (1 cup steamed broccoli or bacon)
Bring water to boil in large saucepan. Add potatoes and cook until tender. Drain and reserve liquid. Measure 1 cup of reserved liquid, adding water if necessary. Melt butter in another saucepan over medium heat. Add onion, cook and stir until tender but not brown. Add flour and season with pepper. Cook 3-4 minutes gradually add potatoes, reserved liquid, milk, and sugar to onion mixture and stir well. Add cheese and ham, simmer over low heat 30 minutes, stirring frequently.
-Make sure to use whisk
Thursday, September 30, 2010
Cheesy Baked Potato Soup
I whipped this up for dinner last night in the Crock Pot and it almost fed 5 adults with large servings. It's been too hot in Southern California to want to use the oven or stove, so the Crock is coming in handy. Triple digits in late-September is definitely not cool!! The previous night, I made Enchilada Lasagna which I will be posting immediately after this.
1 stick salted butter (or unsalted butter and 1/2 tsp salt)
1/2 medium onion, fine dice
12-14 medium Russet potatoes, peeled and diced into 1-2" chunks
2 Tbsp or 3 cloves minced garlic (I used the jar kind)
1 small can chicken broth or 1 3/4 cups water with 2 chicken bouillon cubes
1/2 tsp black pepper
2 cups milk
1 can cheddar cheese soup
2 tsp garlic salt (or garlic powder if it has enough salt)
2 Tbsp dried parsley
bacon bits, to taste
Shredded cheddar cheese
I think I used a 4 quart Crock Pot and it was about 2/3 full when done. Cut butter into pats and place on bottom of crock. Turn on high and cover with a lid to melt the butter. Peel and dice potatoes while waiting. Once butter has melted, add onion and garlic. Stir together then add potatoes. Next add chicken broth, 1 cup milk, and pepper. Stir until all potatoes are coated. Reduce heat to low and cook for 4 hours (or keep on high for 2 hours). Add cheddar cheese soup and let cook on low for another 1 1/2 hours (or high for 45 minutes). Using a potato masher, mash the larger chunks of potatoes to get a smoother consistency. Add another cup of milk, garlic salt/powder, parsley, bacon bits, and stir well. If you are going to eat this immediately, I would recommend adding shredded cheese then serving. Since we ate in shifts, each person added cheese to their bowl before eating.
Since this is designed as a baked potato soup, it would be appropriate to garnish with sour cream, more bacon bits, chives or green onions, and shredded cheese. It's a matter of personal preference.
1 stick salted butter (or unsalted butter and 1/2 tsp salt)
1/2 medium onion, fine dice
12-14 medium Russet potatoes, peeled and diced into 1-2" chunks
2 Tbsp or 3 cloves minced garlic (I used the jar kind)
1 small can chicken broth or 1 3/4 cups water with 2 chicken bouillon cubes
1/2 tsp black pepper
2 cups milk
1 can cheddar cheese soup
2 tsp garlic salt (or garlic powder if it has enough salt)
2 Tbsp dried parsley
bacon bits, to taste
Shredded cheddar cheese
I think I used a 4 quart Crock Pot and it was about 2/3 full when done. Cut butter into pats and place on bottom of crock. Turn on high and cover with a lid to melt the butter. Peel and dice potatoes while waiting. Once butter has melted, add onion and garlic. Stir together then add potatoes. Next add chicken broth, 1 cup milk, and pepper. Stir until all potatoes are coated. Reduce heat to low and cook for 4 hours (or keep on high for 2 hours). Add cheddar cheese soup and let cook on low for another 1 1/2 hours (or high for 45 minutes). Using a potato masher, mash the larger chunks of potatoes to get a smoother consistency. Add another cup of milk, garlic salt/powder, parsley, bacon bits, and stir well. If you are going to eat this immediately, I would recommend adding shredded cheese then serving. Since we ate in shifts, each person added cheese to their bowl before eating.
Since this is designed as a baked potato soup, it would be appropriate to garnish with sour cream, more bacon bits, chives or green onions, and shredded cheese. It's a matter of personal preference.
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