Hash Brown Bake
This recipe pairs well as a side dish with a variety of entrees. The original recipe makes a lot, but you can easily downsize it or break it up into several pans for freezing. I love to pull this out of the freezer and heat it when I need a side dish.
Equipment
- 1 knife
- 1 extra large bowl
- 1 Large spoon
Ingredients
- 2 packages 2 lbs each frozen cubed hash brown potatoes, thawed
- 5 cups cheddar cheese shredded
- 2 cans condensed cream of chicken soup undiluted
- 4 cups sour cream
- 2 small green peppers chopped
- 2 small red peppers chopped
- 1 medium onion chopped
Instructions
- In a very large bowl, combine all the ingredients and mix well.
- Transfer to two greased baking dishes. Note: You can divide the hashbrowns mixture into smaller containers if you want to serve them for a weeknight meal; however, a larger container is ideal for a party or gathering. I use the foil pans in either case. They are perfect for large or small amounts. Either way, you can cover and freeze the casserole at this point.
- Sprinkle with cheese on top.
- Cover and bake at 350 degrees for 40 minutes. Note: If making smaller amounts, you should decrease the time to 30 minutes and check to see if they are done after that time.