This hash brown casserole sounds and looks seriously delicious!
1-1/2 cups half-and-half cream
1 container (8 ounces) spreadable chive and onion cream cheese
2 tablespoons dried minced onion
1 teaspoon salt
1/2 teaspoon pepper
2 packages (20 ounces each) refrigerated shredded hash brown potatoes
2 cups shredded Swiss cheese
3 tablespoons minced fresh chives, divided
2 tablespoons butter, cubed
Preheat oven to 375°.
Combine the first five ingredients in a Dutch oven, cook and stir over medium heat until blended. Stir in potatoes.
Grease a 13x9-in. or 3-qt. baking dish.
Layer 1/3 of the hash brown mixture and 2/3 cup Swiss cheese and sprinkle with 1 tablespoon chives. Repeat layers.
Top with remaining hash brown mixture and cheese; dot with butter.
Bake, covered for 35 minutes.
Bake, uncovered for 10-20 minutes longer or until edges begin to brown and potatoes are heated through.
Let stand 10 minutes before serving. Sprinkle with remaining chives.
Yield: 12 servings (3/4 cup each)
Originally published as Chive & Onion Hash Brown Potatoes in Taste of Home December/January 2012, p35