Without Fail making recipe Lees Southern Hashbrown Casserole with 9 ingredients and 3 stages of easy cooking, which is easy and delicious.
Without fail recipe ultimate Lee's Southern Hashbrown Casserole easy, delicious, practical.
Hi my mother, at this time you get present recipe Lee's Southern Hashbrown Casserole with 9 ingredients and 3 steps. Next this is how to cook, please read carefully.
In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 9 ingredients and 3 stages of easy cooking Lee's Southern Hashbrown Casserole.
Ingredients all Lee's Southern Hashbrown Casserole
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Prepare 350 : Degree Preheated Oven.
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Needed : (1) 26 Ounce Bag Frozen Hashbrowns Completely Thawed.
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Needed 4 Tablespoons : Butter.
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Prepare 1/2 : Medium Sized Onion Diced.
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Prepare 2 Cloves : Garlic Minced.
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Needed 1 : Small Can Cream of Chicken Condensed Soup.
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Prepare 1 Cup : Sour Cream.
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Needed 8 Ounces : Shredded Colby Jack Cheese.
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Prepare : to Taste Salt and Pepper.
If all basic ingredients Lee's Southern Hashbrown Casserole it’s ready, We’re going into the cooking stage. Below is how to cooking with without fail.
Stages Cooking Lee's Southern Hashbrown Casserole
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Melt butter in a medium sized saute pan, over medium high heat. Add chopped onion, and saute until softened. Around 5-6 minutes. Add minced garlic, about the last minute or so..
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Add the thawed hashbrowns, cream of chicken soup, sour cream, and melted butter mixture, into a large mixing bowl. Combine well. Add shredded cheese. Continue to combine well. A stand mixer works wonders doing this!!.
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Place hashbrown mixture into a well greased 9x13" glass baking dish. Lightly smooth mixture evenly. Bake uncovered at 350 for approximately 50-60 minutes, or until casserole is bubbly and starting to brown on top. Let rest for 20 minutes. Cut into squares, serve and enjoy!!.
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