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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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I was trying to figure out a dish to use up various ingredients that I had in the fridge to keep them from getting out dated and this was the result. Nice and creamy and a new comfort food for our family. Ingredients:
2 lbs frozen hash browns, thawed |
1 cup sour cream |
8 ounces cream cheese, room temperature |
4 slices bacon |
1 (10 3/4 ounce) can cream of mushroom soup |
2 cups shredded cheddar cheese |
1 cup breadcrumbs |
1/2 cup butter, melted |
12 ounces crabmeat (can substitute imitation) |
8 ounces cream cheese, room temperature |
2 teaspoons chopped garlic |
1/4 teaspoon worcestershire sauce |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 350.
2. Thaw the frozen hash browns, if you have to pop them in the microwave.
3. Dice the bacon and fry it up fairly crisp.
4. While the bacon is frying and the potatoes are thawing combine all of the stuffing ingredients in a medium bowl.
5. Mix together in a large bowl: 1/4 cup of the melted butter, mushroom soup, sour cream, cream cheese, bacon and shredded cheese.
6. Fold in the thawed hash browns.
7. Lightly grease a large casserole dish. Mine is a 3 quart.
8. Spread 1/2 of the potato mixture in the bottom of the casserole.
9. Layer the stuffing on top of the potatoes leaving a narrow gap around the edges.
10. Top that with the rest of the potatoes.
11. Mix the rest of the melted butter with the bread crumbs and sprinkle on top of the potatoes.
12. Bake for 1 hour, top should be golden brown.
13. Let rest for a few minutes when you take it out before you serve.
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