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Old 01-19-2005, 02:20 PM   #1
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Hash Brown Casserole Technique

I've got a hankerin' for this casserole for dinner tonight. Haven't made one in ages, so I forget - do you have to thaw the hash browns first? I'm using the shredded kind.

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Old 01-19-2005, 02:23 PM   #2
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That does sound good! My recipe calls for them to be slightly thawed.
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Old 01-19-2005, 02:25 PM   #3
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Thanks. Think I'll wait a bit to haul them out of the freezer then.
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Old 01-19-2005, 10:40 PM   #4
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I just made that a couple hours ago! Usually I buy "Real Potatos" brand hash browns, made fresh & not frozen. Sometimes I make hash from scratch. This time I was lazy and bought Wal-Mart brand tator tots. :oops: And you know, it was better than usual! :D

I just bake the tots (or heavily brown the hash as the case may be) til they're nice and crisp. With tator tots, I first pour them into a med sized plastic bag, pour in a few TBSP of oil & shake well to coat- helps the tots crisp up. NOTE THAT I ALWAYS COOK THE POTATOES SEPARATELY! It's really not much more hassle since you can do it while you cook the meat. Then the oven is already hot.

I like to line the bottom of a cake pan with a layer about 1" deep. I then layer 2 cans of drained french cut green beans over the spuds. I cook up a few pounds of burger in the electric skillet, browned with half an onion, finely diced. Season with a bit of salt, pepper & dried italian seaoning, plus a bit of minced garlic, then stir in cream of mushroom soup (2 & 1/2 small cans or one large one) and thin with a touch of milk.

Then I spread the meat over the potatos, top with shredded cheddar cheese and bake for 1/2 hr at 350. Lastly, I crank the oven up to "BROIL" for a few minutes to brown the cheese. Not anything pretentious or fancy, but good solid comfort food! :)
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Old 01-24-2005, 09:23 PM   #5
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My tater tot casserole calles for it to be in the oven for about 50 min on 350 or so. I throw them in frozen and haven't had a problem with them yet.
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