Halsey'S Hash Browns Casserole - cooking recipe

Ingredients
    6 cups shredded raw red potatoes
    1 (10 1/2 ounce) can Campbell's Cream of Mushroom Soup
    1 (10 1/2 ounce) can campbell's cream of celery soup
    1 pint fat free sour cream
    4 ounces cream cheese
    1 cup grated cheddar cheese
    1/2 cup onion
    1 garlic clove
    1/2 teaspoon black pepper
    2 teaspoons olive oil
    3 tablespoons unsalted butter
    24 Ritz crackers
    nonstick butter-flavored cooking spray
Preparation
    In a small skillet, warm your butter and olive oil add and saute onion (I usually dice very fine) and crush your garlic. Cook until soft.
    In a large saucepan, add soups, cream cheese, sour cream.
    Let everything simmer on very low heat, until everything is melted together.
    Mix in your onion mixture.
    Add black pepper.
    Shred 6 red potatoes (or as a time saver use about 1 1/2 bags pre-shredded potatoes).
    In a 9x13 pan, spray pan with nonstick butter spray.
    Layer your potato, then your soup mixture, then grated cheese until finished.
    Top with crushed Ritz crackers.
    Cover with foil.
    bake 1 hour, or until potatoes are soft. Sometimes with potatoes they need longer. So be sure to check and possibly if you can, allow up to 1 1/2 hrs total cook time.

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