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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 12 |
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A wonderful rich and creamy hash brown brunch recipe with smoked gouda and provolene cheeses. A gourmet touch to this recipe from my new favorite casserole cookbook. Ingredients:
10 3/4 ounces cream of chicken soup, with herbs |
3/4 cup milk |
28 ounces loose-pack frozen hash browns with onions and peppers, thawed |
1 cup smoked gouda cheese, 4 ounces finely shredded |
1 cup provolone cheese, 4 ounces finely shredded |
8 ounces cream cheese, cubed |
2 teaspoons dried chives, crushed |
1/2 teaspoon black pepper |
Directions:
1. In a very large bowl whisk together soup and milk.
2. Stir in potatoes, gouda cheese, 1/2 cup of provolone cheese, cream cheese, chives, and pepper and spoon into a greased 2-quart casserole.
3. Bake in a 350 degree oven, covered for 40 minutes.
4. Uncover, stir mixture, and sprinkle with remaining provolone cheese. Leave uncovered and bake for approximately 30 minutes more or until top is golden brown and potatoes are tender.
5. Let stand 10 minutes before serving.
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