Everyone
has weaknesses, some people like to cook nothing but healthy food and see how long
they could eat nothing but acorns and
sunflower seeds… I on the other hand love comfort food and go about seeing how
long I could eat nothing but butter and heavy cream.
Ok
it isn’t that bad…
Yet.
This
morning it just felt like a morning to make a hot breakfast.. so hashbrown
casserole we do.
If
you can’t find hashbrowns in the grocery were you live just peel, boil 4 or 5
potatoes and shred thick..
One
day… I am going to find a recipe I like for cream of mushroom.. and then figure
out how I could can it.. but that is for a other food adventure.
Melt
butter
Dice
up your onions and cook until translucent … my onions were a tad too big but I
like chunks of onions.. that and Layla can pick them out easier.
Add
your cream of soup choice… you can use mushroom or chicken
Add
your cream cheese and on low heat melt..
Add
your sour cream… ever wonder if you could use frozen sour cream?? And will it
just curdle in your food leaving chunks of nastyness?? Well you can!! And it
doesn’t!! Someone turned down the fridge so everything against the back wall
was a frozen block of yogurt, sour cream, creamer, romaine hearts.
Cheddar
cheese…
Salt
And
finally hashbrowns
Stir
well and pop that in the oven at 350 for an hour
Serve
and store leftovers in the fridge…
Recipe
1-
20 oz bag of thawed hashbrowns
1-
10 oz can cream of mushroom or cream of soup of your choice
1-
8 oz package cream cheese
1
cup of shredded cheese
1
cup sour cream
1
small onion chopped
1
stick of butter ½ cup
Melt
butter and sauté onions till translucent add soup and stir. Add cream cheese
and stir on med-low heat till melted, add sour cream, cheese and hashbrowns mix
well and bake in a preheated oven at 350 for 1 hour
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1 comments:
oh...add a layer of chopped, raw, unsalted, pumpkin seeds and 1 tbs ground flax meal, and then maybe some homemade sauerkraut on the side!
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