Tuesday, April 10, 2012

Hash Brown Casserole

Throw together this simple casserole. Then, while it is in the oven, make a tossed green salad and slice some strawberries to make a nice, no-stress spring lunch or dinner. Or, make the casserole and serve it for breakfast with scrambled eggs and sliced strawberries.

Hash Brown Casserole
Serves 8

1 26-ounce bag hash browns
2 cups shredded sharp cheddar cheese
1/4 cup minced onion or shallots
1 clove garlic, minced
1 cup milk or half-and-half
1/2 cup vegetable, chicken, ham, or beef broth
2 tablespoons butter, melted
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. Combine hash browns, shredded cheese, onion, and garlic in a large bowl.
2. In a small bowl, combine milk, broth, melted butter, salt, and pepper.
3. Pour liquid over hash-brown mixture and stir to combine.
4. Spoon hash-brown mixture into a lightly greased 9x13-inch baking dish.
5. Bake in 425°F oven for one hour, stirring at least twice to insure thorough cooking. After baking for one hour, casserole should be golden brown on top. Let sit 5 to 10 minutes before serving.

NOTE: Diced ham or sliced black olives can be added. Recipe is quick and easy to throw together or to make ahead. Leftovers are even better than original.

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