MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Alice’s Supreme Potato Casserole
- Alice’s Supreme Potato Casserole
| Alice's Supreme Potato Casserole | Print |
Recipe By: Alice Morrow
Alice's Supreme Potato Casserole
Ingredients
- 1 (32-oz.) frozen hash browns, thawed
- 4 T. butter, melted
- Salt, red/black pepper, garlic powder
- 1 (16-oz.) container chopped onion mix
- 1 can cream of chicken soup
- 1 (8-oz.) carton sour cream
- ½ c. fresh chopped dill or dried dill
- 2 bunches green onions, chopped
- 1 bunch fresh parsley, chopped
- 1 (16-oz.) package shredded Velveeta cheese
- Crushed Ritz crackers (mixed with butter), optional
- Paprika
Instructions
- In a large bowl, combine the onion, soup, sour cream, dill, green onions, parsley and cheese.
- Melt the butter and pour over the mixture. Mix well.
- Add the thawed potatoes and mix well.
- Season to taste.
- Place in baking dish that has been sprayed with PAM.
- If you desire the crunchy top, crush some Ritz crackers and mix with some melted butter and sprinkle over the top.
- Garnish with paprika.
- Bake at 350 for 1 hour. Do not let the top burn.
Notes
*****If you wish to freeze this dish, bake before freezing. This keeps the sour cream from separating. You just need to defrost and heat up. You can also use fat free products if you wish. I have also substituted olive oil for the butter, but I find the butter is better.
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