Big, Bad and Cheesy

Note to My Readers:  This is my last post until the 31st of August.  I will be away as we're hitting the road on our way to our new house at Fort Benning, Georgia from New York.  Wish us well!  And talk to you ya'll soon!  Much love! - Jill

I am thoroughly convinced everyone on the planet has a version of these cheesy hashbrown potatoes.  They have popped up at every family gathering, bridal shower, back yard BBQ or holiday event I've ever been to.  For years I was convinced my Aunt Lori's was the only version on Earth that was worth eating.  Hers was a true work out though and required you to dice pounds of potatoes and hand shred mounds of cheddar.  It also used Cream of Mushroom soup, of which, I think is pure evil with its bits of rubbery mushrooms hidden in a slimey mush pile of gelified ingredients.  (such an image, I know)  Every serving I would pick those icky bits out and it took forever.  With Labor Day creeping around the corner, I thought I'd share my favorite potluck dish with ya'll. 

Over the years I have morphed her recipe multiple times into something more time manageable and from what everyone tells me, more delicious than any other potato casserole they've ever had.  Our one friend couldn't even describe them...he just stood there and made sounds while waving his hands.  LOL  They really are crazy delicious and super creamy.  I love you can make them ahead of time and free yourself to make/do other things.  I love these with ham strirred in for a quick bunch and served with a salad.  I love them as a side dish at big holiday dinners.  I love the leftovers with scrambled eggs for breakfast.  They are just *perfect* at every meal.  And they reheat so well - I actually think they improve overnight!  They really are big, bad and cheesy!  Hope you try them yourself!

You really can use your favorite cut of potoatoes - the diced or the shredded.  I've done them both.  I've even had the sliced version and it was like au gratins.  Its really all about your preference.  I got super lucky here on base and our commisary had these frozen bags of super small shreds and they're my favorite b/c the potatoes kinda break down and just adds to the creamy texture.  You could most certainly go the route of my aunt Lori and shred fresh yourself if you have time but I like frozen.  And for a nice change up, since there is cheddar cheese soup in the recipe, I like using a cheese blend.  Cheddar and Monterey Jack is my current favorite.  Just gives it a different background flavor.  Like I said, its really adapatable to your preferences.

Big Bad & Cheesy Hashbrown Casserole


1 bag of frozen hashbrown (i love smallest diced ones I can find)
1 can of cheddar cheese soup
1 can of cream of chicken soup
1 cup of sour cream
1/2 small onion, diced
2 cup of cheddar cheese (or blend, your choice), divided
salt/pepper to taste
6 pats of butter

Preheat your oven to 375 degrees.  Spray a 9 x 13 pan with cooking spray or grease with butter and set aside.

In a large bowl, mix the soups, the sour cream, onion, 1 cup of the cheese and salt/pepper to taste.  Add the frozen potatoes and mix thoroughly to coat all.  It will be very thick.  Plop into your prepared pan and smooth, pressing down evenly.  Cover with foil and cook for 40 minutes till bubbly. 

Remove foil and top with remaining cheese and place 6 pats of butter spaced out across the top.  Bake another 20 minutes or so until top is bubbly and brown and cheese is completely melted.  Allow to cool several minutes before serving.