Potatoes are one of those foods that goes well with any meal, any time of the day. Hash browns often are paired with popular morning items such as eggs, pancakes or french toast. When combined with veggies, cheese and a sprinkling of cornflakes, the crunch that comes is a welcome side to the evening’s main course.
Marge Lord, of the 2100 block of South Hancock Street, serves her Cheesy Potatoes to complement beef or chicken and it’s a perfect twist on a table favorite when making that St. Paddy’s Day feast.
Ingredients:
1 10-3/4-ounce can of reduced-fat, reduced-sodium condensed cream of chicken soup
1 cup of reduced-fat sharp cheddar, shredded
1/2 cup each of fat-free milk and light sour cream
1/3 cup of onion, finely chopped, or 2 tablespoons of dried minced onion
1/2 green pepper, shredded
1/2 teaspoon of ground black pepper
1 32-ounce package of frozen shredded or diced hash brown potatoes, thawed
1/2 cup of crushed cornflakes
Directions:
Preheat the oven to 350 degrees.
Lightly grease a 2-quart rectangular baking dish and set aside.
In a bowl, combine the soup, cheese, milk, sour cream, onion and green and black pepper. Stir in the potatoes.
Spread evenly in the baking dish. Cover and bake for 45 minutes, stirring occasionally.
Sprinkle the cornflakes over the mixture. Bake uncovered for about 25 minutes, or until heated through and bubbly.
Let stand for 10 minutes before serving.
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