Hash brown potato casserole
Hash brown potato casserole
Ingredients/Components
- pkg - 1 lb
- sour cream - 1 c
- salt - 1 tsp
- ground nutmeg - 1/4 tsp
- garlic powder - 1/8 tsp
- grated Parmesan cheese - 1 oz
- chopped onion - 1/2 c
- can tomato sauce - 1 oz
- salt and pepper to taste - 1 item
- small onion, chopped - 1/2 item
- plus 1 tsp - 1 Tbsp
- part-skim Ricotta cheese - 3/4 c
- dried oregano - 1/2 tsp
- dried basil - 1/2 tsp
- can cream of chicken soup undiluted - 1 item
- grated American cheese - 12 oz
- melted butter or oleo - 1/2 c
- cornflakes, crushed - 2 c
How to make hash brown potato casserole:
Melt margarine in a large skillet over medium-high heat. Add onion and saute until golden. Remove from heat. Preheat the oven to 350°. Stir in spinach, Parmesan cheese, Ricotta cheese, nutmeg, salt, pepper and garlic powder.Spoon mixture into a 9-inch pie pan that has been sprayed with a nonstick cooking spray. Smooth top of mixture with back of a spoon. Combine the tomato sauce, oregano and basil. Spread evenly over spinach mixture. Bake, uncovered, 25 minutes. Let stand for 5 minutes before serving. Makes 4 servings.
Recipe categories: Side dish, Potato, Vegetables.
Rating:
Related ingredients:
sugar, eggs, chopped pecans, milk, salt, chopped nuts, relish
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