Hashbrown Casserole 2

My new fave Hashbrown Casserole recipe. I am always tweaking my old recipes, this is what I have come up with as of late, love it. Super creamy!

1 bag frozen hashbrowns
1/2 block velveeta cheese, cubed
1 can cheddar cheese soup
1 can cream of onion soup
1 stick of butter
1 cup sour cream
1 can evaporated milk
4 cloves garlic, grated or minced
pinch of salt
pinch of pepper
1 tbsp parsley


Mix everything but the hashrowns together in large mixing bowl. After all ingredients are well combined add frozen hashbrowns and mix thoroughly. Pour into a greased 9x13 baking dish. *Optional- top with a couple handfuls of the "french fried onions" that we all love on casseroles.*
Bake at 425 for 45-50 minutes.

As with any hashbrown casserole, make it your own by tossing in other ingredients! Spice it up with peppers, make it a one dish meal with sliced smoked sausage coins, add veggies etc.

Unstuffed Cabbage Casserole

1 head of green cabbage
1 cup cooked white rice
1 egg, beaten
1/4 cup milk
1 small yellow onion, minced
1 pound extra-lean ground beef
1 1/4 teaspoons salt
1 teaspoons ground black pepper
2 (15 ounce) can tomato sauce
4 tablespoon brown sugar
4 tablespoon lemon juice
4 teaspoon Worcestershire sauce
2 tablespoons garlic, minced
1/2 green bell pepper, minced (optional)
1 tablespoon olive oil
1/2 teaspoon paprika
crumbled feta for topping (optional)

Preheat oven to 350. Lightly spray a 9x13 baking dish with oil.
Peel off cabbage leaves (no worries if they come off in pieces, that is the beauty of this recipe!) and rinse. Bring a pot of water to a boil and place cabbage in boiling water for @ 3 to 4 minutes. (until cabbage seems to give a bit and is more tender) Carefully remove cabbage leaves from boiling water and set on a rack or towel to drain and dry. (this step may be best done in small batches).

In a sauce pot, over medium heat, place the tomato sauce, brown sugar, lemon juice, Worcestershire Sauce, 1/4 teaspoon of salt, and 1 tablespoon of the garlic. Bring to a low boil, reduce heat and let simmer, stirring occasionally.

In a small non stick skillet, over medium heat, place the olive oil, onions, and green bell pepper. Add a small pinch of salt and crack of black pepper if desired. Cook, stirring occasionally, until the onions become almost translucent, add the garlic, stir, and cook a couple more minutes. Remove from heat and let cool.

In a large mixing bowl combine the egg, milk, remaining salt & pepper,paprika, garlic and stir. Add rice, stir. Add raw ground beef and mix well. Add onion/pepper mixture and mix well again.

Ladle a bit of tomato sauce in bottom of baking dish to help prevent sticking. Layer cabbage leaves over sauce in bottom of pan, using @ half of the cabbage. Next spread the meat mixture of the bottom layer of cabbage, spreading as evenly as possible. Pour a few ladles of tomato sauce over the meat, again as evenly as possible. Layer the remaining cabbage leaves over the meat and sauce, covering entire dish evenly. Pour remaining sauce over top cabbage layer and sprinkle with feta if using.

Cover and place in oven for 30 minutes, After 30 minutes remove foil and bake another 30 minutes.
Remove from oven after 1 hour and let cool for a few minutes before serving.

Hash brown Casserole

Does it get any more comfort food than this? Love it!

1 1/2 bags frozen shredded hash browns (each bag is 30oz for total of 45oz used)
1 stick of butter, really soft-almost melted
3 cloves of garlic, minced
1 1/2 Tbsp onion powder (Exchange: could substitute a minced 1/2-1 small yellow onion and saute in butter before adding to recipe)
1 1/2 tsp salt and 1/2 tsp pepper (adjust to taste)
16 oz shredded cheddar (I prefer sharp as it adds more flavor for less amount, use what you like)
1 24oz tub sour cream
2 cans of Cream of Celery soup (Exchange: could substitute with cream of mushroom or cream of chicken)
1 tsp dried thyme


Preheat oven to 425 degrees. Set hash browns out in a bowl to thaw. Once they are thawed combine all remaining ingredients, RESERVING 1/2 cup of the shredded cheese for topping. Mix well. Spread in a large greased baking dish. (I use the 9x13 Pyrex.) Place baking dish on a cookie sheet in case of a boil over and top dish with remaining cheese. Bake for @55 minutes. After about 30 minutes into bake time check to see if casserole needs covered with foil to prevent over browning/burning. Let cool for @10 minutes before serving as it will be piping hot and need time to set.

This is a great one to play with. Add sliced mushrooms, shredded carrots, onions, shredded zucchini, etc. Add a kick with some chopped peppers, or use a cheese blend instead of just cheddar. Also good topped with the "fried onions" we all love on our green bean casserole. Make it a one dish meal by adding sliced smoked sausage coins, diced cooked chicken breasts, browned ground beef, cubed ham, or whatever your favorite is. Please do keep in mind if you are adding a lot of items to the dish that you may need to split the dish into two baking dishes to allow room and minimize boil overs. Great opportunity to try it two ways! Perfect for pot lucks, bbqs, company. Great at breakfast, lunch or dinner. I think it tastes even better the second day. Enjoy!