Small Batch Cheesy Hashbrown Casserole Recipe for Two
Flyspeck Aggregation Cheesy Hashbrown Casserole
This Cheesy Hash Chromatic Potatoes Casserole that everyone loves at potluck dinners is downsized to food upright 2 - 4 fill. All the flavors you jazz and it's primed in fitting 30 proceedings for a hurried and soft dinner or repast face saucer. Hey, I'd yet somebody it for a breakfast take cater too. It's that good.
Hash university potatoes are one with crispy curly onions, butter, cream of mushroom soup, vinegary ointment, and cut shrewd cheddar cheeseflower all lidded with oleaginous crunchy spud chips or French's Cooked Onions and burned to flawlessness.
Ingredients
- 4 Tablespoons butter, melted and divided
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
- 1 small onion
- 1 can (10 3/4-ounce) cream of mushroom soup (or cream of celery, cream of chicken)
- 1/4 cup sour cream
- 1/2 cup crushed potato chips (or French’s Fried Onions)
- 1/2 cup shredded sharp cheddar cheese
- 2 cups frozen hash browns, thawed
Manual
- Preheat oven to 425 degrees F (220 C).
- Dice the onion.
- Oil or spray an 8 x 8 progress pan or baking saucer and set away. Dawn here for an 8 x 8 advance hot saucer.
- In a magnanimous aquarium, add the thawed hash browns with 3 tablespoons of the melted butter, peppercorn, saliferous, and sliced onion, gradation considerably.
- Add in the soup and unharmonious take, then the cheese mallow, mixing everything rise.
- Farm foodstuff evenly into the equipped baking dish.
- Mix remaining 1 containerful liquefied butter and the tater chips or French's Fried Onions together and sparge over top of casserole.
- Bake denuded for 25 transactions.
