RECIPE OF THE WEEK: Hash Brown Casserole with Cheesy Slop

Get ready to eat the potato equivalent of a hug.
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Publish date:
November 23, 2016
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recipes, Recipe Of The Week

Holy moses, what a week! It seemed to go by in a whirl, and now we’re already staring down Thanksgiving. Or when this goes up, maybe it will be Thanksgiving. I don’t even know. I don’t even KNOW HOW CALENDARS WORK.

So last time, I made some grilled cheese. This time, I’m making cheesy hash brown casserole, courtesy of Bad Bitch.

For a fairly great reason, the name “Bad Bitch” inspired me to listen to Nicki Minaj’s The Pinkprint as I began cooking, and it's kind of mind-blowing that’s it’s two years old. Where does the time go? (Again with the calendars.) Anyway, one my favorites is, naturally, "Favorite." You know that you need a rider. And this hash brown casserole might just be it. So let’s do it.

The recipe:

Grab a bowl and combine one can of mushroom soup, one small container of sour cream, 1.5 cups grated cheddar cheese (I like to mix cheeses though), one egg, garlic, salt, and pepper. Set aside.

Now, I spiced it up and added bacon (2 slices) and a little pot of green chile (normally I’d go Hatch, but these tasted a-okay, other green chile fans). I also ended up adding two shredded cheddar (shreddar!) packages, which I think is too much. Then I added the two slices crumbled to the “liquid” mix and stirred it up.

Dump a bag of frozen diced hash browns into a casserole dish.

I had to break up my hash browns with a knife, or you could possibly use an ice pick, if you’re so inclined and equipped with one.

Chop up some onion and add to hash browns

I chopped up 1/3 of a yellow onion and 1 extra garlic clove, mainly because I love garlic too much. Then I added it to the liquid mixture because my hash browns were too dang frozen. Sidenote: One of my favorite things about cooking is chopping, but I’m actually a real terrible chopper.

Dump the liquid mixture into the casserole dish and mix everything up until it's combined.

Not the smoothest of mixing on my part, given the hash brown frozenness, but after some folding, that damn cheesy slop went in every nook and cranny.

Bake at 400 degrees for approximately 40 minutes.

Cool. Let’s have a glass of wine.

So I accidentally had a piece of foil left in my oven from another baking venture, sooooo… long story short, when I pulled the casserole out, it wasn’t done. And then I ate like a whole piece, and it was kind of raw. And yet, it was still delicious! Buuuut I had to bake it for an additional 25 minutes after that due to the foil debacle. I think you should probably be fine with 40 minutes, but go ahead and check it first. It should have a cheesy brown crusty top. And when that happens, get ready to eat the potato equivalent of a hug. Wowser.

So, Thanksgiving is looming above my head, and my menu this year is TOIGHT. It’s my first year in Seattle, and since I am only cooking for two people, it’s a little different from years past. I’m picking up salmon from the market and my plan is to pan fry it in a mushroom sauce (found here).

Then, I’m going with parmesan scalloped potatoes, mashed sweet potatoes with goat cheese (my own recipe that is a bunch of flingin’ and flangin’), Brussels sprouts with pancetta (Giada’s is a good template to follow — I usually just wing it), and obligatory green beans (not in a casserole, just sautéed in garlic and butter). When we’re done killing the vampires, I'm looking at a cranberry-pear tart.

Oh! I almost forgot my favorite part: breakfast! I found blackberry jam buns with crème fraiche to bake up while my little family watches the parade and The National Dog Show. We’ll also be quoting Randy Marsh every two seconds with that “crème fraiche” bit, letsbereal.

So my question for next week – what are you doing with your leftovers? Does anybody have a primo leftover sandwich story they want to share? Do you know what to do with leftover mashed potatoes? Are you ready to watch the dog show?