![]() ![]() The thin shredded potatoes won’t take too long to thaw. Pull your potatoes out of the freezer about 1 hour before you want to put this casserole together. Step 4 Top the casserole with the breadcrumb mixture and return to the oven, uncovered, for another 25 to 30 minutes, until the top is golden brown and the casserole is bubbly all over.Kitchen Tips Tip 1 Substitute Prepare using lean ground turkey or extra-lean ground beef. 3 Mix potatoes and cheese spread evenly over meat mixture. Drain and set aside to cool for a few minutes. Meanwhile, chop the potatoes into fairly small chunks (I left the skins on), and boil for around 15 minutes, or until the potatoes are tender. Bake, uncovered, 15 minutes longer or until cheese is melted. 2 Brown meat with onions in large skillet drain. Heat the oil in a frying pan, and cook the leeks and garlic over a medium heat for around 5 minutes, stirring occasionally, until the leeks are soft. Pile the rest of the potato around the cheese, leaving a 1cm border at the edge of the pastry. ![]() Arrange a third of the potatoes in the middle of the pastry, then sit the cheese on top. In a small bowl, combine crushed Corn Flakes and the 1/4 melted butter. Dust your work surface with flour, roll the first block of pastry to a circle about 28cm wide and place on a baking tray. Spoon mixture into a lightly greased 9x13-inch baking dish. Cover and bake at 425 for 45 minutes or until potatoes are tender. In a large bowl, combine thawed hash brown potatoes, chopped onion, cream of chicken soup, sour cream, shredded cheese, the 1/2 cup melted butter, salt, and pepper. Cover and microwave for 45 to 60 seconds until melted. In a small skillet, melt butter stir in the onion, salt, thyme and pepper until onion is coated with butter. ![]()
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