3 Ingredient Hash Brown Casserole / Call Me PMc

What I like about cooking the most is you get to control everything about it.

(Not that I’m a control freak or anything.)

Like more kick? Add more spice

Like more cheese? Add more cheese.

Don’t like butter (what the hell’s wrong with you?!)? ah, Don’t add butter!

I developed this recipe because I’m not a big fan of cream-of-anything soup.

Too much sodium!

And too much sodium means puffy a.m. eyes!

Not cool!

I thought about calling it Non-puffy-eyes Hash Brown Casserole;

but

it just didn’t have a good ring to it….

Three Ingredient Hash Browns
Ingredients:
1 bag hash brown potatoes
2 c heavy cream
4 cup cheddar cheese, shredded
salt and pepper to taste (I realize with the addition of s&p it’s more than 3 ingredients, for some reason in the world of ingredients s&p doesn’t count. I didn’t make that rule up.)
Directions:
Preheat oven to 350 degrees. Spray a 9×13 inch casserole dish with non stick spray. Pour half of the bag of frozen hash browns into dish. Sprinkle salt, pepper, and half of cheese over potatoes. Spread remaining hash brown potatoes in dish. Pour 2 c heavy cream over potatoes. Top with remaining cheese. Bake 35 to 40 minutes until potatoes are soft and cheese is melted. Serve immediately.

Great served with 2 Pack Slow Cooker Roast!
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Comments

Sweet Posy Dreams says:

December 23 at 8:09 am

I do love hash brown casserole!

Angela Paris says:

December 26 at 1:30 pm

hi! stopping by from busy mondays – this looks so yummy! i can't wait to make it for new year's brunch!

Charlene@APinchofJoy says:

December 29 at 5:17 pm

I kind of like the Non-Puffy Eyes designation You are absolutely right in that the cook can call the shots in the recipe — and that's a good thing! Thanks for sharing on Busy Monday!