THEME:
Meals That Freeze Well
Since there are just two of us at my house, I usually make this and bake 1/2 of the batch, freezing the other half of the other half. When I need a larger batch, I double the batch. I freeze before baking and freeze in the small Pyrex casserole dish that I’ll later cook it in. I’m sure that this would also freeze well in a heavy duty freezer bag.
Are you a fan of the Cracker Barrel Hash Brown Casserole? I am, but love it it even more now that I've learned to make it ahead, freeze, and cook any time.
Ingredients
- 26 ounces bag frozen country-style hash browns
- 2 cups shredded Colby cheese
- ¼ cup minced onion
- 1 cup milk
- ½ cup beef stock or canned broth
- 2 tablespoons butter, melted
- 1 dash garlic powder
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 425 degrees F.
- Combine frozen hash browns, cheese, and onion in a large bowl.
- Combine the milk, beef stock, half the melted butter, the garlic powder, salt, and black pepper in another bowl. Mix until well blended, then pour the mixture over the hash browns and mix well.
- Heat the remaining butter in a large, ovenproof skillet (no plastic handle) over high heat.
- When the skillet is hot, spoon in the hash brown mixture.
- Cook the hash browns, stirring occasionally, until hot and all of the cheese has melted (about 7 minutes).
- Put the skillet (I use a [Corning Ware casserole dish|http://www.amazon.com/gp/product/B0000DI5G7/ref=as_li_ss_tl?ie=UTF8&tag=defrmsdo-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0000DI5G7) into the oven and bake for 45 to 60 minutes or until the surface of the hash browns is dark brown.
Notes
Recipe from Top Secret Restaurant Recipes by Todd Wilbur
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