Chive and Onion Hash Browns

This hash brown casserole sounds and looks seriously delicious!

Ingredients

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



Directions

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)

Photo and recipe source

Originally published as Chive & Onion Hash Brown Potatoes in Taste of Home December/January 2012, p35

Hash Brown Casserole

One of my favorite places to eat breakfast is Cracker Barrel Restaurant . . . their hash brown casserole is one of the reasons (and the biscuits and gravy) . . . this recipe comes very close to that casserole!


1 can cream of chicken soup
8 oz. grated Colby cheese
1/2 cup melted butter
1 small minced onion
1 tsp. salt
1/2 tsp. black pepper
2 lb. bag frozen shredded hash browns


Spray a 13" X 9" X 2" baking pan with non-stick cooking spray; set aside.

Combine soup, cheese, butter, onion, salt, and pepper in a large bowl.

Fold the frozen shredded hash browns into the mixture.

Pour into prepared pan.

Bake in a 350 degree oven for 35-40 minutes until top is browned.