You know the comforting potato casserole that calls for that famous condensed canned soup? Well, you don’t have to use that anymore to be able to enjoy the same taste, but without the processed soup. I toss a few seasonings like oregano, basil, garlic, salt and pepper to the bread crumbs for a little extra flavor. Add according to your taste. Also, if you haven’t tried making your own stock which is used here, it couldn’t be much simpler(recipe at a later date). Enjoy!
1 lb. frozen Southern style hash brown potatoes, thawed
5 Tbsp. butter, divided
4 to 6 green onions
4 Tbsp. flour
3/4 C. chicken stock
3/4 C. whole milk or half-and-half
1/2 tsp. salt
freshly ground black pepper
1 C. shredded sharp cheddar cheese
1/2 C. soft bread crumbs
Spray a 1 to 1 1/2 quart casserole dish with a non-stick spray. Heat oven to 350.
In a saucepan, melt 4 tablespoons of butter; add green onions and cook for 1 minute over medium-low heat. Add flour and stir to blend well. Gradually stir in the chicken broth and milk. Cook, stirring constantly, until thickened and bubbly. Stir in salt, pepper, potatoes, and cheese. Spoon into the prepared baking dish.
Put bread crumbs in a bowl. melt remaining 1 tablespoon of butter; drizzle over bread crumbs and toss to blend. Sprinkle the buttered bread crumbs over the casserole. Bake for 45 to 55 minutes, or until hot and bubbly and topping is nicely browned.
Serves 4
