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Everyone's Favorite Potato Casserole

(recipe is for 2 dripper pans)


1 lb. of thick bacon
2 2 lb. pkgs. Ore-Ida Southern Style Hash Browns
3 cubes butter
2 medium or large onions
4 cans Campbell's Cream of Chicken soup (Progresso has Gluten Free - use for Yellowstone)
2 pints real sour cream
6 cups of grated cheese
4 cups of Kellogg's Corn Flake Crumbs
Pam

Pan: two deep dripper pans with lids - Sprayed with Pam
Oven: 350
Time: 1 1/2 hour if thawed - 2 1/2+ hours if not thawed

  1. Cut bacon in small strips.
  2. Fry bacon until crisp.
  3. Drain bacon.
  4. Place 2 lbs. of hash browns, half of bacon, 2 cans of soup, and 3 cups of cheese in each of two large bowls.
  5. Spray pans with Pam.
  6. Melt 2 cubes of butter in each of two small pans.
  7. Peel and chop onions.
  8. Sauté onions in butter until partially cooked.
  9. Add onions.
  10. Mix all ingredients well.
  11. Place in dripper pans.
  12. Melt 1/2 cube butter in each of two small pans.
  13. Stir in 2 cups of corn flake crumbs in each pan.
  14. Cover top of each pan.
  15. Cook immediately or freeze until ready to cook.
 

 

Copyright © 1996 - 2017 Shirl R Weight Saturday, 29 April 2017 08:33:05 AM