ELLEN'S LOADED HASH BROWN CASSEROLE

ELLEN'S LOADED HASH BROWN CASSEROLE image

Provided by Ellen Bales

Time 55m

Number Of Ingredients 11

2 lb frozen hash brown potatoes, thawed
1/2 c plus 1 tbsp. (1 stick) butter, melted
1 can(s) (10.5 oz.) cream of chicken or cream of celery soup
1 pt (16 oz.) sour cream
1 large onion, chopped
1 medium green pepper, chopped
2 clove garlic, minced
2 c shredded cheddar cheese
1 tsp sea salt
1/4 tsp white pepper
1 1/2 c panko bread crumbs

Steps:

1. Chop onion, green pepper and garlic
2. Melt 2 Tbsp. of the butter in a large skillet over medium heat. Saute onions, pepper and garlic in butter until the onions are transparent.
3. In a large bowl, combine the sauted vegetables with the thawed hash browns. Add 6 Tbsp. of the remaining butter, soup, sour cream, Cheddar cheese, salt and pepper.
4. Place mixture into a greased 11x14-inch casserole dish. Mix the remaining 1 Tbsp. melted butter with Panko bread crumbs and sprinkle over the casserole..
5. Bake in a preheated 350-degree oven for 45 minutes, or until casserole is bubbly and the Panko crumbs are golden brown.