This recipe was given to me by my former boss, LaVerne E. It was a much requested dish that all of us in the office loved. LaVerne is always very generous sharing her recipes with others. This is one that I specifically asked for when I retired. The baked casserole is very moist. Plus the addition of sour cream makes it rich tasting.
2 lbs frozen bag hashbrowns (thawed)
1/2 cup butter
8 oz. container sour cream
1/2 cup chopped green onions
1 can condensed cream of chicken soup
1.5 cup cheddar cheese, grated
1 tsp salt
1/2 tsp pepper
2/3 cup crushed crackers or cornflakes
1/4 cup melted butter
Ingredients used:
Mix 1/2 cup butter, soup and cheese in saucepan over heat until melted.
Add the rest of the ingredients (except for crumbs and 1/4 cup of butter). Mix well. Spread out into a casserole dish and top with crumbs.
Drizzle with the 1/4 cup melted butter.
Bake at 350 degrees for 1 hour. Let it cool for a few minutes before dishing up.
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HIS WAY: CHORIZO ESPANOL
Chorizo is a sausage that comes from various places in the world. It can be from Mexico, Portuguese, Spain, Guatamala just to name a few. Generally, it is a fresh sausage meaning it has to be cooked before eating. It is a versatile sausage and can be eaten for breakfast, lunch or dinner. There is really nothing to cooking them. You can boil or fry the sausages. Most chorizo is scrambled with eggs for breakfast and is served in tacos and burritos. I used the crockpot on these sausages because I was busy that day.
This is how I cooked the chorizo. I was feeding 6 people, so I used about 6 lbs of chorizo. I used about 2 lbs each of Guatamala, Spain and Argentina chorizos.
Cut up one onion and add a 1/2 cup of water to crockpot.
The sausages were cooked on high in the crock pot for 4 hours. They are delicious and you can see that I ate mine as a sandwich.
Hi! what a great idea...her way ,his way :) So charming. It looks like you've both been busy making breakfast. what a novel way to keep in touch and to do things together inspite of being miles apart :) Really really sweet.
ReplyDeleteDeffffff her way. Do you know what chorizo is made of?
ReplyDeleteI have had Lori's dish and love it, voted for Pete but would have liked to see it better presented, maybe even with those eggs or maybe some hashbrowns. I think it would be great to have both for breakfast tomorrow!!
ReplyDeleteI used to make the hashbrown recipe for many years, but I had misplaced my recipe. Thank you for sharing this one. I'll make it up for the Garden Friends soon. Cherry Kay
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