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Catch ‘em & Cook ‘em: Hash Brown Casserole

September 7, 2016
By Capt. Dick May , Pine Island Eagle


1 (32 oz) pkg shredded hash browns

1 onion chopped fine

1 (16 oz) container sour cream

8 oz shredded cheddar

1 can cream of mushroom soup

Enough cream to bring the soup to 3 cups

Salt and pepper to taste


2 C crushed cornflakes

1/4 C melted butter

How to:

1. Mix together the frozen hash browns, onion, sour cream, shredded cheddar and mushroom soup mix, and salt and pepper.

2. Pour into a 13 x 9 baking pan and top with the shredded cornflakes

3. Drizzle with the melted butter

4. Bake at 350 degrees until the topping is browned.

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or "Capt. Dick's Seafood & Southern Country Cooking" (a new cookbook) can be ordered at Go to Cookbooks then to Food and Wine category. Type in "Capt. Dick's Seafood and Southern Country Cooking" and click. A picture of the cookbook, price and info for ordering will be displayed.



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