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Post by BBQ Butcher on Dec 14, 2005 6:41:51 GMT -5
Altered Paul Kirk's "Creamy Crunchy Potato Casserole" 3 - 15 OZ Pkgs of frozen shredded hash browns 1 - 6 oz jar jalapeno cheese whiz 1 cup sour cream 1/2 cup minced onion One 10 pkg shredded Mexican Four cheese blend Two 10.75 oz cans condesed crm of chicken soup* One 10.75 oz can of crm of celery soup One 8 oz pkg frozen corn with grn/red peppers thawed & drained 1 tsp fine sea salt 1 tsp finely grd black pepper ½-6 oz can French's French Fried Onions 1/2 cup (1 stick) unsalted butter Smoked Paprika * I find that one can works best 1- preheat oven to 350 2- combine hash brns, processed cheese, sour crm, onion, cheddar, chicken & celery soup, corn, salt, pepper in large mixing bowl and mix well. 3-spread mixture in 9x13 baking dish. Bake untill browned and bubbling. 45 to 60 min. Serve hot. About 30 minutes into the cook, remove from oven and add French Fried Onions, drizzle with butter, sprinkle with the paprika. Finish cooking til bubbly. man....the original recipe was goood....this was gooooooder
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