Lil Cheeser Hashbrown Casserole |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Serve as a side dish to ham or roast pork. The surprise ingredient - pepperoni - gives those who live in Mid Michigan a clue as to my naming of the recipe. Ingredients:
1 (2 lb) bag frozen shredded hash browns |
2 medium onions, chopped |
1/2 green bell pepper, chopped |
1/2 red bell pepper, chopped |
1/4 cup cooking oil |
salt & pepper, as desired |
2 (10.75 oz) cans, cream of mushroom soup |
2 soupcans milk |
1 (8 oz) brick cream cheese, diced |
1 (8 oz) bag shredded cheddar cheese |
1 small pkg of sliced pepperoni |
parmesan cheese, as desired |
1 small can, french fried onions |
Directions:
1. Start with a large cold skillet. Put in the cooking oil, potatoes, chopped bell peppers, and chopped onions, seasoning as you go.
2. Cover skillet and set burner slightly above medium. Turn mixture with a spatula when browned, adding a bit of cooking oil if needed.
3. Meanwhile, have a 2.5 qt greased or sprayed casserole ready.
4. In a large mixing bowl, stir cheeses, soup, pepperoni and milk just until combined.
5. When potatoes are browned on both sides, stir into soup and cheese mixture.
6. Spoon combined mxiture into casserole.
7. Sprinkle Parmesan cheese over the mixture, as desired
8. Place covered casserole in a preheated 350F deg oven; bake for 35-40 minutes. Remove from oven and scatter french fried onions over surface of mixture.
9. Return to oven for 10 minutes or until onions are nicely toasted.
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