Hash Brown Taters With Dogs |
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Prep Time: 15 Minutes Cook Time: 33 Minutes |
Ready In: 48 Minutes Servings: 4 |
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My husband and I enjoy this casserole! It's a any easy dish to put together. I prefer to use the jumbo size franks that have 8 franks to a pkg., rather than the regular size franks that have 10 to a pkg. Be sure to allow time for the hash browns to thaw before assembling this dish together. Ingredients:
5 cups frozen hash browns, thawed (5 cups = 16-ounces) |
1 (10 3/4 ounce) can cream of mushroom soup (or chicken, or celery) |
1 cup sour cream |
1 cup shredded cheddar cheese, divided |
1 (3 ounce) package french-fried onions |
1/2 teaspoon salt |
1/4 teaspoon pepper |
8 jumbo size franks, cut lengthwise (but not cut all the way through) |
Directions:
1. Combine potatoes, soup, sour cream, 1/2 cup shredded cheddar cheese, salt and pepper.
2. Spread in a greased 2-1/2 to 4-quart size baking dish. (I used a 4-quart size oval baking dish).
3. Top with the partially sliced franks (slice size up).
4. Cover, and bake 30 minutes in a 400 degree oven. (I did not cover the casserole, and it turned out great! But I think that's because I used jumbo sized franks, so they didn't over bake).
5. Remove, uncover, and top with the other 1/2 cup of shredded cheddar cheese, and the French fried onions.
6. Place casserole back in the oven, (uncovered) and continue baking for 2-3 more minutes. (Just until the cheese has melted, and French fried onions are lightly browned).
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