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I saw Brian Dennehy today (1 Viewer)

Ingredients

2 lbs frozen hash browns (I use the diced kind)
1⁄2 cup butter
1 (10 1/2 ounce) can cream of chicken soup
1 cup sour cream
1 cup shredded cheddar cheese
1⁄4 cup diced onion
salt and pepper, to taste

Defrost potatoes, melt butter, and mix together all ingredients.
Bake at 350 degrees for 1 hour in a 9x13 baking dish.
(From Carol, I sprinkle it with paprika before baking.)
 
Ingredients

2 lbs frozen hash browns (I use the diced kind)
1⁄2 cup butter
1 (10 1/2 ounce) can cream of chicken soup
1 cup sour cream
1 cup shredded cheddar cheese
1⁄4 cup diced onion
salt and pepper, to taste

Defrost potatoes, melt butter, and mix together all ingredients.
Bake at 350 degrees for 1 hour in a 9x13 baking dish.
(From Carol, I sprinkle it with paprika before baking.)
Salted or unsalted butter?

 
Ingredients

2 lbs frozen hash browns (I use the diced kind)
1⁄2 cup butter
1 (10 1/2 ounce) can cream of chicken soup
1 cup sour cream
1 cup shredded cheddar cheese
1⁄4 cup diced onion
salt and pepper, to taste

Defrost potatoes, melt butter, and mix together all ingredients.
Bake at 350 degrees for 1 hour in a 9x13 baking dish.
(From Carol, I sprinkle it with paprika before baking.)
Salted or unsalted butter?
Unsalted. Salt your dish to your own taste.

 
Ingredients

2 lbs frozen hash browns (I use the diced kind)
1⁄2 cup butter
1 (10 1/2 ounce) can cream of chicken soup
1 cup sour cream
1 cup shredded cheddar cheese
1⁄4 cup diced onion
salt and pepper, to taste

Defrost potatoes, melt butter, and mix together all ingredients.
Bake at 350 degrees for 1 hour in a 9x13 baking dish.
(From Carol, I sprinkle it with paprika before baking.)
Salted or unsalted butter?
Unsalted. Salt your dish to your own taste.
Dennehy would vote to double it up on both kinds of butter

 
I served him cold cuts when I worked in a deli at Shop Rite in South Hampton (they would bus us out there and pay for the hour on the bus) for a summer job when I was in school.

 
Ingredients

2 lbs frozen hash browns (I use the diced kind)
1⁄2 cup butter
1 (10 1/2 ounce) can cream of chicken soup
1 cup sour cream
1 cup shredded cheddar cheese
1⁄4 cup diced onion
salt and pepper, to taste

Defrost potatoes, melt butter, and mix together all ingredients.
Bake at 350 degrees for 1 hour in a 9x13 baking dish.
(From Carol, I sprinkle it with paprika before baking.)
Salted or unsalted butter?
Unsalted. Salt your dish to your own taste.
Dennehy would vote to double it up on both kinds of butter
Almost our go-to "wedding potatoes" casserole that is common throughout the Midwest. Needs cornflakes on the top.

 

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