Casserole: request: Hasbrown Casserole

Subject: request: Hasbrown Casserole
Newsgroups: rec.food.cooking,rec.food.baking
From: QuadLutz (nmdunbar at iupui.edu)
Date: Wed, 10 Sep 1997 15:38:57 -0500
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Has anyone got any hashbrown or 'tater tot' casserole recipes? My wife and I just had some at a Cracker Barrel restaurant and it was delicious!

Thanks in advance,
Take care,
Nathan
From: Chloie Parsons (parsonsc at ucs.orst.edu)
Date: Wed, 10 Sep 1997 16:15:31 -0700
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I make a tater tot casserole that my family loves to eat. I don't follow a set recipe but here is an impromptu one.

Tater Tot Casserole

1 lb hamburger (amount can be less on size of pan used)
2 cans Cream of Mushroom soup
Parsley
Garlic
Pepper
Tater tots (amount varies on size of pan used)

I normally use my Pyrex 13x9x11" glass baking dish for this. Crumble raw hamburger into baking dish, spreading evenly. Sprinkle pepper, liberal amounts of parsely, and lots of garlic (the more the merrier;)). In a 2 quart bowl, mix up the 2 cans of Cream of Mushroom soup along with 1/2 can of water. (I think 1/2 can maybe it is 3/4 can, the consistency should be thick with just enough water so that it can be stirred smooth instead of being two oblong blobs) Evenly pour the soup over the meat. Place tater tots side by side, end to end, in rows (kinda like the airport parking lot on holidays =)). Place in an oven that has been preheated to 350F. Bake approximately 45 minutes or until bubbly in center. Best when Taters are

I don't add salt to the recipe because I figure that the soup has enough in it to add to the entire dish. I also add enough garlic that the meat is showing a pale pink through the garlic. Then drop on enough parsely to suit you. I think this is what I'll fix for dinner on Friday. So easy after a *&@$#!^@**^$#% week. =)
From: Nancy A Thornycroft (nancyt at wingsisp.com)
Date: 11 Sep 1997 00:35:28 GMT
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This one shows up at every potluck supper around these parts: (it is not low fat!)

2 lbs frozen hash brown potatoes, thawed (Ore Ida Southern Style)
12 oz. Sharp cheddar cheese, shredded
16 oz. sour cream
1 can cream of mushroom soup
1 stick margarine, melted
1/2 small onion, diced (optional)

Mix all together in a large bowl, then pour into a 13" x 9" greased pan (or 15" x 10" for crispier potatoes)
Bake at 375 degrees (350 degrees for glass pan)
Bake 1 to 1 1/4 hours - or until golden brown.
From: d bethel (dbethel at erinet.com)
Date: Wed, 10 Sep 1997 18:08:23 -0700
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Not sure if this is what you're looking for, but this what a roomate and
I made back in college.

Sausage/tatertot casserole

two pounds sausage crumbled, browned and drained
a couple cans of cream of mushroom soup
a couple cans of green beans
a couple cans of corn
a good bit of black pepper
a two pound bag of tater tots
add milk to thin the mixture maybe one and half cans

Cook the sausage. Drain it. Combine the everything but the tater tots. Place in a fairly large pan. (9x13maybe) Cover with the tater tots. Bake at 375 until the taters are nicely browned.

It's not haute cuisine, but it tastes pretty good.
From: moneymstr at aol.com (Moneymstr)
Date: 11 Sep 1997 03:43:14 GMT
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Hash Brown Casserole

2 cans (10 3/4oz) cream of potato soup
8 oz sour cream
1/2 teaspoon garlic salt
1 pkg. frozen hash browns; (2 pounds)
2 cups shredded cheese
1/2 cup grated parmesan cheese

Combine soup, sour cream, and garlic salt. Add potatoes and cheese. Mix well. Pour into greased 13x9 baking dish. Top with parmesan cheese. Bake, uncovered, at 350 degrees for 1 hour or until potatoes are tender.
From: gypsylou at aol.com (Gina)
Date: 11 Sep 1997 03:41:24 GMT
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Here is the one I found on the 'net. Sorry don't remember where exactly it came from. I haven't tried it yet, so I don't know how close it is to the "real thing".

Cracker Barrell Hash Brown Casserole

2 lb frozen Hash Browns
16 oz. Sour cream
1 can cream of chicken soup
1 stick butter
1/2 C. Chopped onion
2 C. grated Cheddar Cheese *

Place potatoes in a greased 9x13 inch pan. Season with salt and pepper. Mince onions, and together sour cream, and cream of chicken soup. Pour over potatoes; sprinkle with Cheddar Cheese and butter, that you have cut into cubes. Bake at 350 degrees for 35 minutes.
From: KAR (bluekat at gate.net)
Date: Thu, 11 Sep 1997 01:02:32 -0400
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This sounds like the one you want. -- Kim

Title: Cracker Barrel's Hashbrown Sidedish
Yield: 6 Servings

-------WALDINE VAN GEFFEN
VGHC42A-----

2 Bag frozen hashbrowns; thaw
1 Onion; Chopped Fine
6 Margarine; Melted
1 Sour Cream
8 Cheddar Cheese; Shredded
10 Cream Of Chicken Soup, Condensed
Corn Flakes; Crushed
4 Margarine; Melted

In a 9x13 pan, make single layers of the following: potatoes, onions, 6 tb melted margarine, sour cream, cheddar cheese and soup. Sprinkle top with corn flakes. Drizzle 4 tb margarine over top. Bake 350~ for 1 hour or until bubbly and piping hot.
From: Ken Gregg (kgregg at cookbooks.com)
Date: Mon, 15 Sep 1997 20:36:00 -0500
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HASHBROWN CASSEROLE

1 (32 oz.) pkg. frozen hashbrown potatoes, thawed
1 medium onion, chopped
1 can cream of chicken soup
1 soup can milk or evaporated milk
1 stick butter or oleo, melted
salt and pepper to taste
16 oz. shredded cheese

In a casserole dish, put hashbrowns and chopped onion in. Pour butter on top. in a small bowl mix soup and milk, add to potatoes, salt and pepper. Mix well. Bake 1 hour in 350 degree oven, add cheese and place back into oven until cheese is melted.

This is a recipe from our database at Cookbooks On/Line!
http://www.cookbooks.com