Casseroles are the backbone of Southern cooking and get-togethers. There are many versions of the breakfast casserole, but the hash brown casserole is one of the most popular. Most Southern casseroles have at least one "cream of" soup. If you are trying to avoid processed food, this recipe includes a substitute for the canned soup.
INGREDIENTS:
4 large russet potatoes
1 can cream of chicken soup (substitute recipe below)
1 pint sour cream
1 stick melted butter
1 cup grated Colby-Jack
1 cup grated extra sharp cheddar
3 tablespoons dehydrated minced onion
Salt and pepper to taste
METHOD:
Preheat oven to 350 degrees.
Lightly spray a 9x13 casserole dish with cooking spray.
Grate the potatoes, using the grating attachment on a food processor. Don't try to do this manually with a regular cheese grater. You need to work quickly so the potatoes don't turn brown. If you don't have a food processor or you are short on time, you can substitute frozen hash brown potatoes but be sure to thaw them first!
Place grated potatoes in a colander.
Rinse with cold water for approximately one minute.
Using paper towels, gently press down on the rinsed potatoes to remove excess moisture.
Place potatoes in a large mixing bowl.
Mix in all remaining ingredients except for a quarter cup of the Colby-Jack and a quarter cup of the extra sharp cheddar (this will be your topping).
Place mixture into sprayed casserole dish and spread evenly.
Sprinkle with reserved cheese.
Bake uncovered for 50 minutes to 1 hour until cheese starts to brown.
HOMEMADE CREAM OF CHICKEN SOUP
INGREDIENTS:
1 tablespoon butter
1 tablespoon flour
1 cup warm chicken stock or broth
splash of heavy cream or half-and-half
METHOD:
Melt butter and add flour.
Mix well and cook for 2-3 minutes.
Whisk in chicken stock or broth.
Cook until it thickens, about 5 minutes.
Remove from heat and stir in a splash of heavy cream or half-and-half.