This week, I made Stacy Gray’s “Mexican Meat Loaf,” which I make a lot, Stacy.
I keep chicken rice soup on hand just for this dish. So, I tried a new potato casserole recipe from my “to try” file to go with it. I know the meat loaf has rice in it, but it was a good chance to try a new recipe.
Anyway, I think “Hash Brown Potato Casserole” would be a good side for any kind of meat and maybe a good addition to a barbecue menu.
The ingredients for the casserole are: 1 (26-ounce) package of shredded hash brown potatoes; 1 (15-ounce ) can of cream of chicken or cream of celery soup; ½ stick margarine (I melted mine.); 8 ounces sour cream; ½ cup chopped onion; 1 cup shredded cheddar cheese.
Preheat the oven to 350 degrees. Grease a 9-by-13 inch baking dish. Mix all of the ingredients, pour into the baking dish, and bake uncovered for about 45 minutes or until golden brown. The recipe makes about 12 servings.
I cut the recipe in half because there are only two of us. I put it in a dish that was about 8-by-10 inches. I needn’t have cut it in half because it microwaves well for leftovers, and we ate it all in two meals.
However, the potatoes were a little bland, and this might have been my fault. In cutting the recipe in half, I had trouble estimating how much of a 16-ounce container of sour cream was 4 ounces. So, I may have not gotten enough sour cream. Also, I used the entire can of cream of chicken soup because I didn’t want to waste it.
There’s nothing like changing a recipe. But, you might consider adding a little salt.
I think this casserole might be made into a meal by adding chopped up ham. You might also add some chopped green chilies.
If you try the potatoes, let me know what you think. And if you missed the column with Stacy’s meat loaf recipe, call me.
If you have a recipe you’d like to share, call me at 824-8809 or write to me at Box 415, Craig 81626.