Monday, January 11, 2010
Family Sunday Brunch Recipes
Hash brown Casserole
2 Bags frozen hash browns (shredded or home style)
2 cans cream of potato soup
1 can cheddar cheese soup
1 cup sour cream
1/2 pkg onion soup mix
8 oz shredded sharp cheddar cheese
1/2 cup butter melted
I don't mean to brag but this was absolutely the best casserole I have ever had, it is basically the same as every other hash brown recipe, but I substituted cream of potato and cheddar cheese soup for cream of chicken and mushroom; it made all the difference in the world! The potato soup enhances the taste of potatoes. I honestly liked it better then Cracker Barrels and I love theirs!
Combine all the soups, sour cream and 1/2 pkg of onion soup mix. Blend well with hash browns; shred cheese and fold together. Put into well greased casserole dish and drizzle butter over top bake at 350 approximately 50 minutes or until golden brown.
~If you like a stronger onion flavor you can use the whole pkg.
~I like making it the might before so it can honeymoon in the frig overnight!
6 to 8 Apples peeled and sliced (I like to use Fuji apples)
1/8 cup water
1 Cup Sugar
Cinnamon to taste
1 Cup Self-Rising Flour
1/2 Cup Light Brown Sugar
6 Tbsp of butter
Pinch of salt
Grease medium casserole dish. Place apples in dish and cover with water. Sprinkle with 1 cup of sugar. Sprinkle with cinnamon to your liking. In a separate bowl mix together the flour, brown sugar and salt. Cut butter into flour mixture and mix well, it will be course and crumbly. Sprinkle over apples and sugar and bake at 350 degrees for 45 to 60 minutes are until apples are soft and top is golden brown.
~Remember all apples are not used in baking make sure you use ones that will hold up.