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schwartie’s hashbrowns

July 7, 2009

OK, I took a vow about two years ago to not make any recipes with cream of mushroom soup.  I broke my vow on Saturday night.

Say, you are having a barbecue and a bunch of people over and you want some carbs, but not garlic bread or baby potatoes, but something more substantial.  So what do you do?

You dig up a very trusty recipe from many years ago from the ladies at Best of Bridge.  Then you cook it in your Le Creuset pot to make it look all French and sophisticated.  And here’s what you get:

it ain't pretty, but it sure tastes good

it ain't pretty, but it sure tastes good

Schwarties Hash Browns
-direct from Best of Bridge

1 kg frozen hash browns
2 cups sour cream
1/2 cup butter, melted
2 tins cream of mushroom soup
2 cups cheddar
1/2 white onion, grated
salt and pepper to taste
grated Parmesan cheese to top

Preheat oven to 350 degrees.

Grease a casserole dish.  Thaw hash browns slightly and throw in dish.  Add the rest of ingredients (except Parmesan) and mix.  Top with Parmesan cheese.

Cook in oven x 60 minutes.  Take lid off the last 15 minutes to brown top.

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One Comment leave one →
  1. July 9, 2009 3:44 pm

    I love these! I always feel like they are a bit sketchy in that 70’s way of anything that seems to involve either tins of soup or tons of mayo (or both), but at least there is no jello involved. Tangy, but delish!

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