Prep: 10 Mins.
Bake: 30 Mins.
INGREDIENTS
1-1/4 cups shredded medium cheddar cheese, divided
1-1/4 cup shredded mozzarella, divided
1 tablespoon unsalted cold butter, divided
1/4 cup low sodium beef broth
2 tablespoons dried minced onion
1 teaspoon granulated garlic
1/2 teaspoon freshly ground black pepper
10 ozs. (about 2 cups) frozen hash browns (do not thaw)
~ I make my own freezer hash browns using russet potatoes
METHOD
Preheat oven to 425 degrees.
Spray, with butter spray, a 6x6" casserole dish
and set aside.
In a medium bowl, mix the cheddar and mozzarella cheeses to
combine; set aside separately 1/2 cup of cheese mixture for the final topping.
Divide the cold butter in half (2-teaspoon-portions each).
Melt half the butter; set both cold and melted butter aside.
To the cheese mixture in the medium bowl, add the reserved
melted butter, beef broth, dried minced onion, granulated garlic and black
pepper; mix to combine. Gently fold in
frozen hash browns (do not over mix).
Place a large non-stick skillet over medium heat; add the
reserved cold butter. Once the butter is melted, gently add the hash brown
mixture to the skillet (do not pack down) and heat mixture just until cheese
melts, while occasionally stirring very gently (do not break up hash browns),
about 3 to 5 minutes.
Pour mixture into prepared casserole dish and top with
reserved 1/2 cup of cheese mixture. Bake, uncovered, for 30 minutes, just until
the top turns a deep golden brown.
Let casserole stand for 5 minutes before serving. ~ Enjoy!
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Tip:
If you wish to double the recipe, it's easily done by
using a larger 8x8" casserole and increasing the baking time (but at the
same temperature above) to 50 minutes, which will provide 6 to 8 servings.
1 comment:
This looks DELICIOUS!!! I am going to have to try this. Thanks for sharing.
Cate from Kasilof
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