3B&J Hashbrown Potato Casserole
Alyson Stringer (originally from Jane Ann Benton)
Yield: 8-10 servings
2 lbs frozen hashbrowns, southern-style, thawed
1 stick butter, melted
1 (10.75oz) can cream of chicken soup
1 pint sour cream
1/2 onion, chopped
1 cup (or more) Cheddar cheese, shredded
1 (6oz) can of French Onions
OPTIONALADD-INS
1 (4oz) can green chilies
1 (.13oz) jar dried chives
1 can French’s® French Fried Onions
Topping
Crumbled bacon, optional
Yield: 8-10 servings
I got this recipe from the mother of one of ex’s childhood friends, who have a big ranch in Georgetown, Texas (3B&J Ranch) with gatherings to match. This is a crowd-pleaser and I wasn’t the only one asking for the recipe with a mouthful! Definitely a comfort food indulgence, but ohhhh so good. This is one of those that I had to admonish myself to WALK AWAY and not get thirds and fourths. (Mar 2009)
2 lbs frozen hashbrowns, southern-style, thawed
1 stick butter, melted
1 (10.75oz) can cream of chicken soup
1 pint sour cream
1/2 onion, chopped
1 cup (or more) Cheddar cheese, shredded
1 (6oz) can of French Onions
OPTIONALADD-INS
1 (4oz) can green chilies
1 (.13oz) jar dried chives
1 can French’s® French Fried Onions
Topping
Crumbled bacon, optional
Preheat oven to 350˚F. Mix all ingredients. If you want to include any of the suggested extras, include those too.
Arrange in 9x13-inch baking dish. Sprinkle with fried onions (and bacon, if you choose).
Bake for 1 - 1 1/2 hours (cover for first hour)