Sunday, December 8, 2013

Comforting Potato Casserole


      I've been dying to make this recipe for the longest time, it just sounded so easy, creamy and good.  You definitely need a 12 inch dutch oven to make this recipe, otherwise the potatoes won't cook completely in the center.  Also, be sure to thaw the potatoes to prevent the casserole from becoming watery.  In my 12 inch dutch oven, the potatoes cooked for 75 minutes with 12 coals in a ring around the bottom and 28 on the lid. This luscious casserole feeds a crowd which is a good thing because everyone will be running back for seconds.

Comforting Potato Casserole
2 10 3/4 oz cans condensed cream of mushroom soup, undiluted
2 cups (16 oz) sour cream
2 cups (8 oz) shredded part-skim mozzarella cheese
5 green onions, sliced
1 32 oz package frozen cubed hash brown potatoes, thawed

     Lightly oil or spray 12 inch dutch oven.
     In large bowl, combine soup, sour cream, cheese and onions.
     Add potatoes, toss to coat.
     Transfer to prepared dutch oven.
     Bake at 350 degrees for 1 hour and 15 minutes or until potatoes are tender.
     Makes 10-12 servings.

Spread potato mixture evenly in 12 inch dutch oven.

Bake at 350 degrees for 1 hour and 15 minutes

Incredibly creamy and perfect for a buffet

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