Potato Side Dishes
Southern Hashbrown Casserole Dish:
2 lbs. southern hashbrowns -(If you let them thaw a little bit they will be easier to mix)
16 oz. sour cream
2 cans cream mushroom soup
2 cups grated cheddar cheese
A pinch of onion salt
1/4 cup melted margarine (The recipe calls for this but we never use it)
Grated Parmesan cheese over the top
Stir all of the ingredients, except for the Parmesan cheese, together in a large bowl. Pour the contents of the bowl into a casserole dish that is safe for the oven. Sprinkle the Parmesan cheese on top. Bake uncovered at 350 degrees for an hour to an hour and a half. I spray the dish with Pam so it won't stick. Also, after I take it out of the oven I let it sit for about 15 minutes so it's not runny.
Mashed Potatoes:
3 lbs. potatoes
3/4 tsp. salt
6 Tbs. Butter (It should be room temperature but not melted)
3/4 cup milk
Peel and cut the potatoes into chunks. Boil them until tender. This should take around 15-20 minutes. Drain the water from the pot the potatoes are in and gradually add in milk while you beat the potatoes with a mixer. Then add in butter and salt. I don't like pepper but you can add pepper if you like.
Scalloped Potatoes:
1 can condensed cream of mushroom soup
1 1/2 cups milk
1 tsp. salt
1/4 tsp. pepper
5 cups thinly sliced peeled potatoes
1/4 cup butter, melted
1/4 cup all-purpose flour
In a small bowl mix the soup, milk, salt, and pepper. Place a third of the potatoes in the bottom of a greased casserole dish. Pour a third of the soup mixture over the potatoes and sprinkle with flour. Repeat this process to add two more layers. Bake uncovered at 350 degrees for an hour and 20 minutes. The potatoes should be tender and the top should be golden brown.
I hope you enjoy these dishes from my home to yours!
Published by Megan Ally
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