With the sun being so far south in the sky, we sometimes get very interesting lighting.
As I said a few posts ago, I think I'm becoming a better cook. I'm sure the fact that I'm not getting home at almost dinner time stressed out from work helps... That and the fact that we can't just run to the fast food restaurant and buy dinner when we don't want to cook, so I've been trying some new recipes that I've found, where else, on Pinterest.
- Preheat oven to 350 degrees F.
- Spray a 9x13 pan with nonstick spray.
- Take your frozen hashbrowns and break them up in the bag.
- In a large bowl combine the onion (or whatever else you want to include), 1 cup of cheese, the milk, and the cream of chicken soup. Stir to combine. (edited to add: this is the time to also add in your sour cream.)
- Mix in the hasbhrowns and stir to coat.
- Pour into a 9x13 pan. Top with the remaining cheese.
- Bake covered in preheated oven for 40 -50 minutes. I take the foil off the last 10 to 15 minutes so the cheese gets nice and brown.
Verdict:So yummy, we've had it twice now! And now I'm out of frozen hashbrown... The one thing I would say is that I would saute any veggies ahead of time. Both times I've made it I've thought, "I really should have sauteed the onions..."
On her blog she forgot to put "add sour cream" to the instructions. And I have a tendency to forget the ingredient list when following the instructions. The first time I made this, I had to take the casserole out of the oven, back into the bowl, and add the sour cream. I kept thinking "Why is it so dry?", looked at the recipe, and figured it out. D'oh!
This recipe makes a large amount, so we had it as our meal, but it's a great addition to a meal as a side dish, when you're cooking for much more than 2 people. :-)
Also, the leftovers are delicious!
What recipes have you been busy making?