Our weather has been incredibly and ridiculously cold the past week or so (although it seems like months!).
The bone-chilling temperatures just make me crave comfort-type food. Something warm and filling.
The other day, in a panic to come up with something edible for dinner before Captain Cavedweller arrived home, tired and hungry, I whipped up a hash brown casserole. Super easy, it proved to be quite tasty.
Simple ingredients
Start by giving your baking dish a good coating of non-stick spray.
Melt the butter and crush, crumble or pulverize the crackers into the bowl.
Stir together until cracker crumbs (in my case, chunks… did I mention I was in a hurry?) are well coated.
Mix together the rest of the ingredients.
Then scoop into your baking pan. If you love cheese, go ahead and sprinkle some on top.
Finish it off with your cracker crumbs and bake in a 350 oven for an hour.
When it’s done, you’ll have a crispy ,crunchy golden cracker crust on top of a gooey layer of cheese.
Hash Brown Casserole
2 lbs frozen shredded hash browns
1 can of cream of mushroom soup
1 cup of sour cream
2 cups shredded cheddar (or colby-jack cheese) grated
1 tsp. salt
1 tsp. all-purpose seasoning (like Mrs. Dash)
1 tsp. parsley
1 sleeve of Saltine crackers, crushed
1/2 cup butter, melted
Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.
Melt butter then crumbled crackers into it, stirring until well coated. Set aside.
Mix the remaining ingredients together, place in prepared pan, and top with 1/2 cup additional cheese, if desired. Top with the cracker crumbs and bake for an hour.
Remove and indulge in the deliciousness!
She Who Should Not Make This Again, but It Was So Yummy
