HASH BROWN CASSEROLE
INGREDIENTS:
1 (26 oz.) Shredded hash brown frozen potatoes or fresh if available
1 (11 oz.) can Cream of Chicken soup
1 (11 oz.) can Cream of Mushroom soup
8 oz. Sour cream
2 cups Shredded Sharp Cheddar cheese (Reserve 1 cup for topping)
1 small onion chopped (about 1 cup)
1/2 teaspoon freshly ground black peppercorns (Tellicherry) Mix all the above ingredients except 1 cup of the shredded Cheddar cheese and
put in a 13x9 inch baking dish. Top with the remaining cup of shredded
Cheddar cheese and bake at 350-375 degrees for 45 minutes to 1 hour until top
browns and is bubbly. Let stand about 10 minutes. My standard
hash brown casserole has ground venison unless I know someone that just
doesn't consume wild game. I know several that have eaten venison
thinking it was ground beef or beef steak and did not tell them different
since they didn't ask. My Pop was one of them and that is a story
within itself. I believe it is more psychological than anything else.
YIELD: 8 to 12 servings
Recipe from Janet Harris, Adcock Family Traditions Cookbook April 1997.
ADDITIONAL AND OPTIONAL INGREDIENTS:
1 - 2 lbs. ground venison browned and well drained (you may substitute ground
chuck or ground beef-the leaner the better)
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black peppercorns (Tellicherry)
2 tablespoons jalapeno pepper diced fine (optional) to taste or 7 ozs. diced
chili peppers
