Like many of you out there, a variation of the hashbrown casserole has become one of my go-to dishes for entertaining.
When the weather gets consistently nice enough to plan some outdoor gatherings at our house, Hubby Bryan and I will undoubt-edly serve our standard sidedish: a combination of frozen hashbrowns, cream of mushroom soup, sour cream, cheese, green onion and chopped red bell pepper. I call it Confettti Potatoes — because of the bright flecks of color. It’s easy to make to feed a crowd, and by using a disposable foil pan, can be cooked right on the grill.
But even when it’s just the two of us, I often reach for a bag of hashbrowns for an easy accompaniment.
Such was the case on Sunday night, although this time I came up with what had to be the easiest cheesy hashbrown dish ever, thanks to the hashbrowns found in the refrigerator case — not the freezer case — of the grocery store. The O’Brien variety comes with peppers and onions already combined with the potatoes, so no need for chopping.
Cheesy Hashbrowns O’Brien
In a large bowl, combine one 20-ounce package refrigerated O’Brien-style hashbrowns, one can condensed cheddar cheese soup, ½ cup sour cream or plain yogurt and ½ cup shredded cheese of choice. (I used up some odds and ends that included grated Swiss and cheddar.)
Spoon mixture into a greased casserole dish or foil pan. Bake at 350 degrees for about 45 minutes, until bubbly in the middle and brown around the edges.