I never had a hashbrown casserole until we moved to Iowa. These make a great sidedish and take very little effort and time.
- 1 can reduced fat cream of potato soup
- 1 cup reduced fat sour cream
- 1 T flour
- 1/2 t garlic salt
- 1 pkg frozen shredded hash brown potatoes
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
In a large bowl combine soup, sour cream, flour and garlic salt. Add in potatoes and cheese.
A nice add in at this point might be diced precooked ham….would make a great breakfast meal all by itself!
Pour mixture into (PAM sprayed) 13×9 baking dish. Sprinkle with Parmesan cheese and Paprika.
Bake, uncovered in a preheated 350 degree oven for 50-60 minutes.
I made the pork medallions with the hashbrown casserole and a vegi. Baked in the oven together….sshhhh!!
I got this recipe from a lady at work, so it is not of my own creation. However, it is great for a summer holiday weekend, potluck or family reunion.
24 oz. mostacholi shells (with lines) they hold the “sauce” better
6 drops yellow food coloring
1 1/2 C. vinegar
1 1/2 C. sugar
2 T mustard
1 t garlic powder
1 t salt 1 t ground pepper
1 t accent seasoning
1 T parsley flakes
1 med. onion
1 med. cucumber
Cook the pasta just past al dente. Take off heat and dump into colander and rinse with cold water to stop the cooking process. This is a lot of pasta, so you will need a pretty big bowl to put it in. In a blender puree the other ten ingredients. Once the pasta has cooled, pour the pureed mixture over the pasta and stir. It is best to let it sit overnight or at least a few hours. This is a big hit wherever we take it. If you can’t find mastacholi noodles, penne pasta with the lines will do. Graziano’s has the mostacholi pasta if you are looking for it in Des Moines.