Featured in the Downhome + Hashbrown Casserole Recipe

Happy Summer, friends! The Downhome Magazine asked me to write an article about eating vegetarian/vegan around the Bay! I was very excited and honoured, and shared with them the Bay Vegetarian’s veggie chilli recipe! You can check it out in their July issue! Many thanks to the Downhome, which is a favourite magazine of so many Newfoundlanders and will surely help share our tasty recipes!
In thanks, I am sharing one of my favourite casseroles ever. It’s 100% NOT vegan (my apologies) and is crazy addictive. It’s easy to make, freezes well, is good leftover. Cheesey, oozy-gooey, full of carbs and realistically not the healthiest dish around but who cares! Serve it with a salad and homemade rolls, as a side with a BBQ, or become a fan favourite by bringing it to the next potluck.
I’m talking Hashbrown Casserole! Try not to eat the entire pan yourself!

Hashbrown Casserole

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 Gather your ingredients:
-1 250ml tub of sour cream
-1 10.5oz can of Cream of Mushroom Soup
*Feel free to use Cream of Celery if you prefer. Also, look out for the low-sodium versions
 -1 500g bag of Frozen Hashbrowns
*Feel free to use diced fresh potatoes if you prefer)
-1 medium onion, diced
-Approximately 2c cheddar cheese, grated
-Salt and pepper to taste
*You can also add any other spices of your choice. I like adding Newfoundland savoury or oregano.

-Optional: If you like casseroles with crunch, crush about 1/2c  conrflakes to sprinkle on top

-Preheat your oven to 350˚
-In a large bowl, combine the hashbrowns, onion, spices, soup, sour cream, and 1 1/2 c of cheese. Give it a good stir so that it’s mixed well.
-Transfer to a casserole baking dish, top with the remaining cheese and the cornflakes if you’re using them.
*Feel free to sprinkle with a bit of dried parsley for colour!
-Bake for 45-60 minutes, or until hot and bubbly.
*If doubling this recipe I recommend covering the dish with a lid or foil to help it cook a bit quicker.
Optional: Turn your oven on broil and carefully brown the top of the cheese lightly.
-Let set for 10-15 minutes
*If you can’t wait, please be warned that it’s very hot!
Serve topped with some extra black pepper, or garnish with diced green onion or chives! Share with friends!
p.s this dish freezes well, too!



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