BOUNTIFUL BRUNCH 6 SERVINGS
1 1# PKG. FROZEN HASHBROWN POTATOES (SHREDDED OR SQUARES)
1/4 CUP MELTED BUTTER
1/2 CUP CHOPPED ONIONS
1 TEASPOON. SALT
1/4 TEASPOON PEPPER
1 CAN CREM MUSHROOM SOUP (CAN USE CREAM CELERY/ BROCCOLI/ CHICKEN)
1 PINT SOUR CREAM
1 CUP GRATED CHEDDAR CHEESE
1 PKG THAWED FROZEN CHOPPED SPINACH
SAUTE ONIONS. ADD REMAINING. BAKE 350 IN GLASS 9 x 12 DISH 45-50 MIN
LET STAND 15 MIN BEFORE SERVING/ SERVE WITH CHILLED TOMOTO JUICE, SAUTEED SLICES POLISH SAUSAGE AND SOURDOUGH TOAST.
This recipe I got from Tia's grandmother Sandy. It's really good!!
ReplyDeleteAlso, as a side note, I made this cassarole recently and I made it without butter and with fat free sour cream and it was just as good and it knocks down the calories a couple of notches. In case that's something you want to do when you make it. :D
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