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Sunday, December 12, 2010

Surekha’s Smoked Gouda – Cheddar Hash Brown Casserole


• 4 cups of Hash brown potatoes prepared from frozen pack or cartons

• 1 stick of butter divided in four sections

• 4 cloves of garlic chopped

• 1 green onion chopped

• ½ Onion chopped

• ½ Red pepper chopped

• ½ green pepper chopped

• 2 tablespoon flour

• 1 cup whipping cream (optional)

• 1 cup sour cream

• ½ teaspoon of turmeric

• ¼ cup of chopped pickles jalapenos

• 1 teaspoon salt

• 1 cup shredded sharp Cheddar cheese divided in two parts

• 1 small pack of Velveeta cheese cut in cubes

• ¾ cup of shredded smoked Gouda cheese

• 1/2 cup bread crumbs


• Cook and brown the hash brown on skillet per instructions with 2 parts of butter.

• In a saucepan, melt 1 part of butter; add garlic, onions, green and red peppers, green onion.

• Sauté for 1 minute over medium-low heat.

• Add flour, stir and cook for additional min.

• Add this to the hash brown.

• Add 1/2 of whipping cream

• Mix well.

• Mix in the Gouda cheese and half or cheddar cheese, Velveeta cheese chunks turmeric, sour cream, salt and jalapenos

• Grease the pan with remaining butter.

• Spoon the hash brown mix in to the pan, spread evenly.

• Pour remainder of whipping cream on top and sprinkle bread crumbs.

• Bake at 350 F for 30-35 minutes, or until hot and bubbly and topping is brown.

• Sprinkle remainder of shredded cheese on top and bake for additional 15 min.

Serve hot :)

Yields 6-8 servings.

Recipe and Photographs by Surekha.

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