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Entertaining Blogs: Hashbrown and Ham Casserole, and More

Entertaining Blogs: Hashbrown and Ham Casserole, and More


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In today's Link Love, the no-fuss dinner party, plus spring wreaths

Every day, The Daily Meal scours the web for stories worth reading and blogs worth following.

• Purple-hued tumblers and decanters make the perfect warm-weather addition to a home bar. [Design Sponge]

• Planning a dinner party? Look no further: The Everygirl has taken the difficulty out of planning, with mason jars filled with white flowers and a creamed avocado and lime chilled pasta entrée. [The Everygirl]

• An easy brunch casserole: hashbrown and ham casserole, made with cream of chicken soup for a creamy finish. [Celebrations at Home]

• Who says wreaths are just for Christmas? Spice up your front door with a roundup of spring-inspired wreaths. [Tatertots and Jello]

• Roll right into a children's train-themed party; we especially love the Rice Krispies Treat pops and individual bags of popcorn. [The Party Wagon]


Entertaining Blogs: Hashbrown and Ham Casserole, and More - Recipes

A few years ago I decided to make a big Christmas dinner for some friends of ours who’d had a rough couple of months to try to make things easier for them during the holidays.

Side note: if you’re ever looking for a way to help someone out at Christmas, cooking a meal is a great idea because receiving food never feels like taking a hand-out which can be hard for hardworking, proud folks.

I made the typical Southern Christmas dinner of baked ham, macaroni and cheese, sweet potato casserole, etc. and was looking for one more casserole-type dish that I could make because they’re just so easy to travel with and reheat.

I decided I wanted to make a hashbrown casserole and realized I’d never actually made one before! Which seems odd since it just seems like something everybody ought to know how to make!

I looked through a few cookbooks and on some of my favorite recipe blogs to learn the basics: frozen hashbrowns, cream of something soup, sour cream and cheese. Some recipes called for onion and some didn’t.

I wanted to add onions to mine but I knew not everyone likes them so I had an idea… I decided to use cream of onion soup (which wasn’t rocket science) but I also decided to use French onion dip instead of sour cream!

The French onion dip is my secret weapon for a more flavorful casserole! French onion dip is just sour cream, onions, herbs and spices which is so much more flavorful than plain sour cream!

I pretty-much doubled everything I made that day to keep half for our own Christmas dinner and was pretty excited to try the hashbrown casserole since I’d never made one before. And we loved it!

It’s very much like the Cracker Barrel hashbrown casserole but without the diced onion. It’s super creamy and cheesy and has the best combination of flavors!

  • Frozen hashbrown potatoes
  • Cream of onion soup
  • French onion dip
  • Cheddar cheese
  • Seasonings
  • Melted butter

I’ll mention this in the recipe instructions below but I want to share with you a tip I’ve learned making this over the years since that first time. You want to defrost the frozen hashbrown potatoes just enough that the shreds loosen up and can be stirred into the other ingredients but not so much that they become too mushy.

And to illustrate that, you can see that I didn’t do that in this batch because the potatoes didn’t hold their shape enough! I set out to cook this for y’all then remembered an appointment I had forgotten about and had to throw everything in the fridge and leave!

I didn’t get to make this until the next day and by then the hashbrowns had set in the fridge and gotten somewhat mushy. So, this will be one of those do as I say, not as I do recipes! It tastes the same – and is still delicious! – but the texture isn’t as good.


Entertaining Blogs: Hashbrown and Ham Casserole, and More - Recipes

A few years ago I decided to make a big Christmas dinner for some friends of ours who’d had a rough couple of months to try to make things easier for them during the holidays.

Side note: if you’re ever looking for a way to help someone out at Christmas, cooking a meal is a great idea because receiving food never feels like taking a hand-out which can be hard for hardworking, proud folks.

I made the typical Southern Christmas dinner of baked ham, macaroni and cheese, sweet potato casserole, etc. and was looking for one more casserole-type dish that I could make because they’re just so easy to travel with and reheat.

I decided I wanted to make a hashbrown casserole and realized I’d never actually made one before! Which seems odd since it just seems like something everybody ought to know how to make!

I looked through a few cookbooks and on some of my favorite recipe blogs to learn the basics: frozen hashbrowns, cream of something soup, sour cream and cheese. Some recipes called for onion and some didn’t.

I wanted to add onions to mine but I knew not everyone likes them so I had an idea… I decided to use cream of onion soup (which wasn’t rocket science) but I also decided to use French onion dip instead of sour cream!

The French onion dip is my secret weapon for a more flavorful casserole! French onion dip is just sour cream, onions, herbs and spices which is so much more flavorful than plain sour cream!

I pretty-much doubled everything I made that day to keep half for our own Christmas dinner and was pretty excited to try the hashbrown casserole since I’d never made one before. And we loved it!

It’s very much like the Cracker Barrel hashbrown casserole but without the diced onion. It’s super creamy and cheesy and has the best combination of flavors!

  • Frozen hashbrown potatoes
  • Cream of onion soup
  • French onion dip
  • Cheddar cheese
  • Seasonings
  • Melted butter

I’ll mention this in the recipe instructions below but I want to share with you a tip I’ve learned making this over the years since that first time. You want to defrost the frozen hashbrown potatoes just enough that the shreds loosen up and can be stirred into the other ingredients but not so much that they become too mushy.

And to illustrate that, you can see that I didn’t do that in this batch because the potatoes didn’t hold their shape enough! I set out to cook this for y’all then remembered an appointment I had forgotten about and had to throw everything in the fridge and leave!

I didn’t get to make this until the next day and by then the hashbrowns had set in the fridge and gotten somewhat mushy. So, this will be one of those do as I say, not as I do recipes! It tastes the same – and is still delicious! – but the texture isn’t as good.


Entertaining Blogs: Hashbrown and Ham Casserole, and More - Recipes

A few years ago I decided to make a big Christmas dinner for some friends of ours who’d had a rough couple of months to try to make things easier for them during the holidays.

Side note: if you’re ever looking for a way to help someone out at Christmas, cooking a meal is a great idea because receiving food never feels like taking a hand-out which can be hard for hardworking, proud folks.

I made the typical Southern Christmas dinner of baked ham, macaroni and cheese, sweet potato casserole, etc. and was looking for one more casserole-type dish that I could make because they’re just so easy to travel with and reheat.

I decided I wanted to make a hashbrown casserole and realized I’d never actually made one before! Which seems odd since it just seems like something everybody ought to know how to make!

I looked through a few cookbooks and on some of my favorite recipe blogs to learn the basics: frozen hashbrowns, cream of something soup, sour cream and cheese. Some recipes called for onion and some didn’t.

I wanted to add onions to mine but I knew not everyone likes them so I had an idea… I decided to use cream of onion soup (which wasn’t rocket science) but I also decided to use French onion dip instead of sour cream!

The French onion dip is my secret weapon for a more flavorful casserole! French onion dip is just sour cream, onions, herbs and spices which is so much more flavorful than plain sour cream!

I pretty-much doubled everything I made that day to keep half for our own Christmas dinner and was pretty excited to try the hashbrown casserole since I’d never made one before. And we loved it!

It’s very much like the Cracker Barrel hashbrown casserole but without the diced onion. It’s super creamy and cheesy and has the best combination of flavors!

  • Frozen hashbrown potatoes
  • Cream of onion soup
  • French onion dip
  • Cheddar cheese
  • Seasonings
  • Melted butter

I’ll mention this in the recipe instructions below but I want to share with you a tip I’ve learned making this over the years since that first time. You want to defrost the frozen hashbrown potatoes just enough that the shreds loosen up and can be stirred into the other ingredients but not so much that they become too mushy.

And to illustrate that, you can see that I didn’t do that in this batch because the potatoes didn’t hold their shape enough! I set out to cook this for y’all then remembered an appointment I had forgotten about and had to throw everything in the fridge and leave!

I didn’t get to make this until the next day and by then the hashbrowns had set in the fridge and gotten somewhat mushy. So, this will be one of those do as I say, not as I do recipes! It tastes the same – and is still delicious! – but the texture isn’t as good.


Entertaining Blogs: Hashbrown and Ham Casserole, and More - Recipes

A few years ago I decided to make a big Christmas dinner for some friends of ours who’d had a rough couple of months to try to make things easier for them during the holidays.

Side note: if you’re ever looking for a way to help someone out at Christmas, cooking a meal is a great idea because receiving food never feels like taking a hand-out which can be hard for hardworking, proud folks.

I made the typical Southern Christmas dinner of baked ham, macaroni and cheese, sweet potato casserole, etc. and was looking for one more casserole-type dish that I could make because they’re just so easy to travel with and reheat.

I decided I wanted to make a hashbrown casserole and realized I’d never actually made one before! Which seems odd since it just seems like something everybody ought to know how to make!

I looked through a few cookbooks and on some of my favorite recipe blogs to learn the basics: frozen hashbrowns, cream of something soup, sour cream and cheese. Some recipes called for onion and some didn’t.

I wanted to add onions to mine but I knew not everyone likes them so I had an idea… I decided to use cream of onion soup (which wasn’t rocket science) but I also decided to use French onion dip instead of sour cream!

The French onion dip is my secret weapon for a more flavorful casserole! French onion dip is just sour cream, onions, herbs and spices which is so much more flavorful than plain sour cream!

I pretty-much doubled everything I made that day to keep half for our own Christmas dinner and was pretty excited to try the hashbrown casserole since I’d never made one before. And we loved it!

It’s very much like the Cracker Barrel hashbrown casserole but without the diced onion. It’s super creamy and cheesy and has the best combination of flavors!

  • Frozen hashbrown potatoes
  • Cream of onion soup
  • French onion dip
  • Cheddar cheese
  • Seasonings
  • Melted butter

I’ll mention this in the recipe instructions below but I want to share with you a tip I’ve learned making this over the years since that first time. You want to defrost the frozen hashbrown potatoes just enough that the shreds loosen up and can be stirred into the other ingredients but not so much that they become too mushy.

And to illustrate that, you can see that I didn’t do that in this batch because the potatoes didn’t hold their shape enough! I set out to cook this for y’all then remembered an appointment I had forgotten about and had to throw everything in the fridge and leave!

I didn’t get to make this until the next day and by then the hashbrowns had set in the fridge and gotten somewhat mushy. So, this will be one of those do as I say, not as I do recipes! It tastes the same – and is still delicious! – but the texture isn’t as good.


Entertaining Blogs: Hashbrown and Ham Casserole, and More - Recipes

A few years ago I decided to make a big Christmas dinner for some friends of ours who’d had a rough couple of months to try to make things easier for them during the holidays.

Side note: if you’re ever looking for a way to help someone out at Christmas, cooking a meal is a great idea because receiving food never feels like taking a hand-out which can be hard for hardworking, proud folks.

I made the typical Southern Christmas dinner of baked ham, macaroni and cheese, sweet potato casserole, etc. and was looking for one more casserole-type dish that I could make because they’re just so easy to travel with and reheat.

I decided I wanted to make a hashbrown casserole and realized I’d never actually made one before! Which seems odd since it just seems like something everybody ought to know how to make!

I looked through a few cookbooks and on some of my favorite recipe blogs to learn the basics: frozen hashbrowns, cream of something soup, sour cream and cheese. Some recipes called for onion and some didn’t.

I wanted to add onions to mine but I knew not everyone likes them so I had an idea… I decided to use cream of onion soup (which wasn’t rocket science) but I also decided to use French onion dip instead of sour cream!

The French onion dip is my secret weapon for a more flavorful casserole! French onion dip is just sour cream, onions, herbs and spices which is so much more flavorful than plain sour cream!

I pretty-much doubled everything I made that day to keep half for our own Christmas dinner and was pretty excited to try the hashbrown casserole since I’d never made one before. And we loved it!

It’s very much like the Cracker Barrel hashbrown casserole but without the diced onion. It’s super creamy and cheesy and has the best combination of flavors!

  • Frozen hashbrown potatoes
  • Cream of onion soup
  • French onion dip
  • Cheddar cheese
  • Seasonings
  • Melted butter

I’ll mention this in the recipe instructions below but I want to share with you a tip I’ve learned making this over the years since that first time. You want to defrost the frozen hashbrown potatoes just enough that the shreds loosen up and can be stirred into the other ingredients but not so much that they become too mushy.

And to illustrate that, you can see that I didn’t do that in this batch because the potatoes didn’t hold their shape enough! I set out to cook this for y’all then remembered an appointment I had forgotten about and had to throw everything in the fridge and leave!

I didn’t get to make this until the next day and by then the hashbrowns had set in the fridge and gotten somewhat mushy. So, this will be one of those do as I say, not as I do recipes! It tastes the same – and is still delicious! – but the texture isn’t as good.


Entertaining Blogs: Hashbrown and Ham Casserole, and More - Recipes

A few years ago I decided to make a big Christmas dinner for some friends of ours who’d had a rough couple of months to try to make things easier for them during the holidays.

Side note: if you’re ever looking for a way to help someone out at Christmas, cooking a meal is a great idea because receiving food never feels like taking a hand-out which can be hard for hardworking, proud folks.

I made the typical Southern Christmas dinner of baked ham, macaroni and cheese, sweet potato casserole, etc. and was looking for one more casserole-type dish that I could make because they’re just so easy to travel with and reheat.

I decided I wanted to make a hashbrown casserole and realized I’d never actually made one before! Which seems odd since it just seems like something everybody ought to know how to make!

I looked through a few cookbooks and on some of my favorite recipe blogs to learn the basics: frozen hashbrowns, cream of something soup, sour cream and cheese. Some recipes called for onion and some didn’t.

I wanted to add onions to mine but I knew not everyone likes them so I had an idea… I decided to use cream of onion soup (which wasn’t rocket science) but I also decided to use French onion dip instead of sour cream!

The French onion dip is my secret weapon for a more flavorful casserole! French onion dip is just sour cream, onions, herbs and spices which is so much more flavorful than plain sour cream!

I pretty-much doubled everything I made that day to keep half for our own Christmas dinner and was pretty excited to try the hashbrown casserole since I’d never made one before. And we loved it!

It’s very much like the Cracker Barrel hashbrown casserole but without the diced onion. It’s super creamy and cheesy and has the best combination of flavors!

  • Frozen hashbrown potatoes
  • Cream of onion soup
  • French onion dip
  • Cheddar cheese
  • Seasonings
  • Melted butter

I’ll mention this in the recipe instructions below but I want to share with you a tip I’ve learned making this over the years since that first time. You want to defrost the frozen hashbrown potatoes just enough that the shreds loosen up and can be stirred into the other ingredients but not so much that they become too mushy.

And to illustrate that, you can see that I didn’t do that in this batch because the potatoes didn’t hold their shape enough! I set out to cook this for y’all then remembered an appointment I had forgotten about and had to throw everything in the fridge and leave!

I didn’t get to make this until the next day and by then the hashbrowns had set in the fridge and gotten somewhat mushy. So, this will be one of those do as I say, not as I do recipes! It tastes the same – and is still delicious! – but the texture isn’t as good.


Entertaining Blogs: Hashbrown and Ham Casserole, and More - Recipes

A few years ago I decided to make a big Christmas dinner for some friends of ours who’d had a rough couple of months to try to make things easier for them during the holidays.

Side note: if you’re ever looking for a way to help someone out at Christmas, cooking a meal is a great idea because receiving food never feels like taking a hand-out which can be hard for hardworking, proud folks.

I made the typical Southern Christmas dinner of baked ham, macaroni and cheese, sweet potato casserole, etc. and was looking for one more casserole-type dish that I could make because they’re just so easy to travel with and reheat.

I decided I wanted to make a hashbrown casserole and realized I’d never actually made one before! Which seems odd since it just seems like something everybody ought to know how to make!

I looked through a few cookbooks and on some of my favorite recipe blogs to learn the basics: frozen hashbrowns, cream of something soup, sour cream and cheese. Some recipes called for onion and some didn’t.

I wanted to add onions to mine but I knew not everyone likes them so I had an idea… I decided to use cream of onion soup (which wasn’t rocket science) but I also decided to use French onion dip instead of sour cream!

The French onion dip is my secret weapon for a more flavorful casserole! French onion dip is just sour cream, onions, herbs and spices which is so much more flavorful than plain sour cream!

I pretty-much doubled everything I made that day to keep half for our own Christmas dinner and was pretty excited to try the hashbrown casserole since I’d never made one before. And we loved it!

It’s very much like the Cracker Barrel hashbrown casserole but without the diced onion. It’s super creamy and cheesy and has the best combination of flavors!

  • Frozen hashbrown potatoes
  • Cream of onion soup
  • French onion dip
  • Cheddar cheese
  • Seasonings
  • Melted butter

I’ll mention this in the recipe instructions below but I want to share with you a tip I’ve learned making this over the years since that first time. You want to defrost the frozen hashbrown potatoes just enough that the shreds loosen up and can be stirred into the other ingredients but not so much that they become too mushy.

And to illustrate that, you can see that I didn’t do that in this batch because the potatoes didn’t hold their shape enough! I set out to cook this for y’all then remembered an appointment I had forgotten about and had to throw everything in the fridge and leave!

I didn’t get to make this until the next day and by then the hashbrowns had set in the fridge and gotten somewhat mushy. So, this will be one of those do as I say, not as I do recipes! It tastes the same – and is still delicious! – but the texture isn’t as good.


Entertaining Blogs: Hashbrown and Ham Casserole, and More - Recipes

A few years ago I decided to make a big Christmas dinner for some friends of ours who’d had a rough couple of months to try to make things easier for them during the holidays.

Side note: if you’re ever looking for a way to help someone out at Christmas, cooking a meal is a great idea because receiving food never feels like taking a hand-out which can be hard for hardworking, proud folks.

I made the typical Southern Christmas dinner of baked ham, macaroni and cheese, sweet potato casserole, etc. and was looking for one more casserole-type dish that I could make because they’re just so easy to travel with and reheat.

I decided I wanted to make a hashbrown casserole and realized I’d never actually made one before! Which seems odd since it just seems like something everybody ought to know how to make!

I looked through a few cookbooks and on some of my favorite recipe blogs to learn the basics: frozen hashbrowns, cream of something soup, sour cream and cheese. Some recipes called for onion and some didn’t.

I wanted to add onions to mine but I knew not everyone likes them so I had an idea… I decided to use cream of onion soup (which wasn’t rocket science) but I also decided to use French onion dip instead of sour cream!

The French onion dip is my secret weapon for a more flavorful casserole! French onion dip is just sour cream, onions, herbs and spices which is so much more flavorful than plain sour cream!

I pretty-much doubled everything I made that day to keep half for our own Christmas dinner and was pretty excited to try the hashbrown casserole since I’d never made one before. And we loved it!

It’s very much like the Cracker Barrel hashbrown casserole but without the diced onion. It’s super creamy and cheesy and has the best combination of flavors!

  • Frozen hashbrown potatoes
  • Cream of onion soup
  • French onion dip
  • Cheddar cheese
  • Seasonings
  • Melted butter

I’ll mention this in the recipe instructions below but I want to share with you a tip I’ve learned making this over the years since that first time. You want to defrost the frozen hashbrown potatoes just enough that the shreds loosen up and can be stirred into the other ingredients but not so much that they become too mushy.

And to illustrate that, you can see that I didn’t do that in this batch because the potatoes didn’t hold their shape enough! I set out to cook this for y’all then remembered an appointment I had forgotten about and had to throw everything in the fridge and leave!

I didn’t get to make this until the next day and by then the hashbrowns had set in the fridge and gotten somewhat mushy. So, this will be one of those do as I say, not as I do recipes! It tastes the same – and is still delicious! – but the texture isn’t as good.


Entertaining Blogs: Hashbrown and Ham Casserole, and More - Recipes

A few years ago I decided to make a big Christmas dinner for some friends of ours who’d had a rough couple of months to try to make things easier for them during the holidays.

Side note: if you’re ever looking for a way to help someone out at Christmas, cooking a meal is a great idea because receiving food never feels like taking a hand-out which can be hard for hardworking, proud folks.

I made the typical Southern Christmas dinner of baked ham, macaroni and cheese, sweet potato casserole, etc. and was looking for one more casserole-type dish that I could make because they’re just so easy to travel with and reheat.

I decided I wanted to make a hashbrown casserole and realized I’d never actually made one before! Which seems odd since it just seems like something everybody ought to know how to make!

I looked through a few cookbooks and on some of my favorite recipe blogs to learn the basics: frozen hashbrowns, cream of something soup, sour cream and cheese. Some recipes called for onion and some didn’t.

I wanted to add onions to mine but I knew not everyone likes them so I had an idea… I decided to use cream of onion soup (which wasn’t rocket science) but I also decided to use French onion dip instead of sour cream!

The French onion dip is my secret weapon for a more flavorful casserole! French onion dip is just sour cream, onions, herbs and spices which is so much more flavorful than plain sour cream!

I pretty-much doubled everything I made that day to keep half for our own Christmas dinner and was pretty excited to try the hashbrown casserole since I’d never made one before. And we loved it!

It’s very much like the Cracker Barrel hashbrown casserole but without the diced onion. It’s super creamy and cheesy and has the best combination of flavors!

  • Frozen hashbrown potatoes
  • Cream of onion soup
  • French onion dip
  • Cheddar cheese
  • Seasonings
  • Melted butter

I’ll mention this in the recipe instructions below but I want to share with you a tip I’ve learned making this over the years since that first time. You want to defrost the frozen hashbrown potatoes just enough that the shreds loosen up and can be stirred into the other ingredients but not so much that they become too mushy.

And to illustrate that, you can see that I didn’t do that in this batch because the potatoes didn’t hold their shape enough! I set out to cook this for y’all then remembered an appointment I had forgotten about and had to throw everything in the fridge and leave!

I didn’t get to make this until the next day and by then the hashbrowns had set in the fridge and gotten somewhat mushy. So, this will be one of those do as I say, not as I do recipes! It tastes the same – and is still delicious! – but the texture isn’t as good.


Entertaining Blogs: Hashbrown and Ham Casserole, and More - Recipes

A few years ago I decided to make a big Christmas dinner for some friends of ours who’d had a rough couple of months to try to make things easier for them during the holidays.

Side note: if you’re ever looking for a way to help someone out at Christmas, cooking a meal is a great idea because receiving food never feels like taking a hand-out which can be hard for hardworking, proud folks.

I made the typical Southern Christmas dinner of baked ham, macaroni and cheese, sweet potato casserole, etc. and was looking for one more casserole-type dish that I could make because they’re just so easy to travel with and reheat.

I decided I wanted to make a hashbrown casserole and realized I’d never actually made one before! Which seems odd since it just seems like something everybody ought to know how to make!

I looked through a few cookbooks and on some of my favorite recipe blogs to learn the basics: frozen hashbrowns, cream of something soup, sour cream and cheese. Some recipes called for onion and some didn’t.

I wanted to add onions to mine but I knew not everyone likes them so I had an idea… I decided to use cream of onion soup (which wasn’t rocket science) but I also decided to use French onion dip instead of sour cream!

The French onion dip is my secret weapon for a more flavorful casserole! French onion dip is just sour cream, onions, herbs and spices which is so much more flavorful than plain sour cream!

I pretty-much doubled everything I made that day to keep half for our own Christmas dinner and was pretty excited to try the hashbrown casserole since I’d never made one before. And we loved it!

It’s very much like the Cracker Barrel hashbrown casserole but without the diced onion. It’s super creamy and cheesy and has the best combination of flavors!

  • Frozen hashbrown potatoes
  • Cream of onion soup
  • French onion dip
  • Cheddar cheese
  • Seasonings
  • Melted butter

I’ll mention this in the recipe instructions below but I want to share with you a tip I’ve learned making this over the years since that first time. You want to defrost the frozen hashbrown potatoes just enough that the shreds loosen up and can be stirred into the other ingredients but not so much that they become too mushy.

And to illustrate that, you can see that I didn’t do that in this batch because the potatoes didn’t hold their shape enough! I set out to cook this for y’all then remembered an appointment I had forgotten about and had to throw everything in the fridge and leave!

I didn’t get to make this until the next day and by then the hashbrowns had set in the fridge and gotten somewhat mushy. So, this will be one of those do as I say, not as I do recipes! It tastes the same – and is still delicious! – but the texture isn’t as good.