This casserole is great for breakfast, brunch, lunch, or dinner, and unlike so many recipes out there, this ecothrifty recipe is made without canned soup!
2 pounds of frozen hash browns or shredded potatoes
1 cup sour cream
3/4 cup whole milk (goat or cow)
8 ounces shredded cheddar cheese
1 tablespoon dried minced onion
1 teaspoon garlic powder
1 teaspoon garlic salt
1/8 teaspoon pepper
Keep in mind that frozen hash browns have actually been pre-cooked, so this will cook much faster with them than with the fresh shredded potatoes. However, if you can’t find hash browns without unpronounceable ingredients in your store, it’s better to shred your own fresh potatoes!
Mix together all of the ingredients in a large bowl and pour into a 2-quart casserole dish that has been liberally buttered to avoid sticking. Bake at 400 degrees F for 30 minutes or until bubbling and browned. If you use freshly shredded potatoes, it takes a lot longer to cook, so use 350 degrees F for an hour, and keep the casserole covered for the first 40 minutes. Sprinkle with bacon bits (or veggie bacon bits) before serving, if desired.
|Based on a total of six servings.|