Main Course

Easy Cheesy Chicken Quesadillas

4E59D2D5-04A8-46D9-AA38-D1E2D01C8CD2These super easy and fast Cheesy Chicken quesadillas have been a life saver for me during quarantine 2020. Everyone needs a fast, easy, budget friendly recipe for feeding their family on a time crunch. These literally take 5 to 10 minutes to prepare/cook and have on the table. My hubby came up with this recipe several years ago and I’m so excited to share it with you all!

Easy Cheesy Chicken Quesadillas

Easy Cheesy Chicken Quesadillas. This fast, easy, budget friendly recipe was definitely needed for when I need to feed my family on a time crunch. These literally take 5 to 10 minutes to prepare/cook and have on the table. My hubby came up with this recipe several years ago and I’m so excited to share it with you all!
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Appetizer
Cuisine Mexican
Servings 1 Quesadilla

Ingredients
  

  • 1-2 TBS Canned Premium Chunk Chicken Breast
  • 2-3 TBS Cheddar Jack Cheese OR Mexican Blend Cheese shredded
  • 1 Raw Flour Tortilla
  • 3 TBS Salsa optional, on the side, to dip
  • 2 TBS Sour Cream optional, on the side, to dip

Instructions
 

  • Put raw tortilla in a pan and set it on low heat. Cook 1 side of the tortilla until it is just cooked through on that side but not yet golden. Flip it over to the other side to fill (step 2).
  • Add 1-2 TBS canned chicken breast to the tortilla, spreading it evenly with a fork.
  • Then add 2-3 TBS shredded Cheddar Jack or Mexican blend cheese on top of the chicken on the tortilla, spreading it evenly with a fork.
  • Fold the tortilla over to close, using a spatula. Cook for a few minutes and then flip to the other side and cook for an additional few minutes until the tortilla is slightly golden on both sides.
  • These taste best served immediately when the cheese is warm and melty inside. Serve with salsa and sour cream on the side for dipping, optionally.
Keyword appetizers, easy, Mexican, under 15 minutes

Homemade Lamb Deli Meat/Kielbasa

BACB1150-6BFD-4835-ABFB-833551D238CBThis homemade lamb deli meat is so savory and delicious! We like to make a big batch and keep it in the fridge for a quick appetizer, sandwich meat, charcuterie deli snack. This lamb deli meat is kind of like home made Spam so it stays fresh for a long time and can be eaten just like that (cut up in thin slices) or in many different ways (sandwiches, wraps, etc). This is a Bulgarian recipe. We first tried it at our friends house. We loved it and couldn’t get enough so we got the recipe and made it immediately! Recipe credit goes to our friend, Ivan. Recipe post and photo credit goes to my husband, Michael who made it and even took the pictures for me to share with you all! You can also use beef or Chicken but we love lamb for this recipe so that’s what we used (and that’s how our friend Ivan makes it too).

Homemade Lamb Deli Meat/Kielbasa

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This homemade lamb deli meat is so savory and delicious! We like to make a big batch and keep it in the fridge for a quick appetizer, sandwich meat, charcuterie deli snack. This lamb deli meat is kind of like Spam so it stays fresh in the fridge for a long time and can be eaten just like that (cut up in thin slices) or in many different ways (sandwiches, wraps, etc).
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Prep Time 15 minutes
Cook Time 4 hours
Resting time 2 hours
Total Time 6 hours 15 minutes
Course Side Dish
Cuisine European
Servings 20

Ingredients
  

  • 6.5 LB Lamb (or Beef) Meat with a good amount of fat
  • 1.5 Lamb (or Beef) Bone
  • 1 Jalapeño or Red Chili Pepper (Very finely chopped) very finely chopped
  • 2 Bay Leaves
  • Salt/Pepper to taste

Instructions
 

  • Wash the lamb meat and bones, pat dry with paper towels. Cut up the meat into small, about 1/2 inch pieces.
  • Put lamb meat, lamb bones and 2 bay leaves into a large wok or pot on low heat. Cook on low, mixing every once in a while so the meat doesn’t burn, for 4 hours or until the meat is very tender and falling apart. There will be some water from the fat of the meat and that’s fine.
  • When the meat is tender and falling apart, discard the bones and bay leaves. Add the very finely chopped jalapeño or red chili pepper, salt and pepper to taste, and continue to cook an additional 30 minutes until most of the water boils down.
  • Put the lamb meat mixture into a glass tray and evenly spread it out. Let it cool down an hour or two, then cover and refrigerate.
  • Best served chilled, after it has been refrigerated overnight or at least a few hours.
  • To serve cut into thin slices like deli meat. Yum!
Keyword appetizers, easy, lamb, meat, side dish

Chinese Teriyaki Chicken Skewers

266C81C2-976A-41A9-BE10-ECF4E953430BThese Chinese Teriyaki Chicken Skewers are absolutely delicious! They taste like the Authentic Chinese restaurant/takeout kind. It’s important to get all the right ingredients for this recipe which I will have pictured below and that can be found at an Asian or International store. Also note that this recipe is best if you let the chicken marinate overnight or for at least 6 hours. It literally makes a huge difference and tastes much better and more flavorful if marinated overnight! We had these for dinner 2 days ago and my boys requested them again for dinner tonight. These are great as an appetizer or as part of a homemade Chinese meal. I like to pair them with vegetable fried rice and some steamed veggies on the side.

Chinese Teriyaki Chicken Skewers

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These Chinese Teriyaki Chicken Skewers are absolutely delicious! They taste like the Authentic Chinese restaurant/takeout kind. It’s important to get all the right ingredients for this recipe which I will have pictured below and that can be found at an Asian market or International store. Also note that this recipe is best if you let the chicken marinate overnight. It literally makes a huge difference and tastes much better and much more flavorful if marinated overnight!
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Prep Time 30 minutes
Cook Time 1 hour
Marinate time 12 hours
Course Appetizer, Main Course
Cuisine Chinese
Servings 6

Ingredients
  

  • 3 LB Chicken Thighs boneless/skinless
  • 1 TBS Soy Sauce
  • 1 TBS Sherry Wine
  • 1 TBS Oyster Sauce
  • 1 TBS Hoisin Sauce
  • 1.5 tsp Sesame Oil
  • 4 TBS Bull Head BBQ Sauce Vegetarian one, there are a few different types
  • 3 TBS Pineapple Juice
  • 1/3 Cup Granulated Sugar
  • 3/4 tsp Curry Powder
  • 1/4 tsp Salt
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Chinese Five Spice Powder
  • 1/4 tsp Ground White Pepper
  • Oil for frying, preferably Peanut Oil

Instructions
 

  • Wash the chicken thighs. Pat them dry with paper towels. Cut into 2 to 3 inch pieces. Set aside in a big bowl.
  • Mix all the marinade ingredients together in a separate big bowl.
  • Pour the marinade mixture into the bowl of chicken. Mix the chicken well with the marinade mixture. Cover the bowl and let it stand and marinate in the fridge for at least 6 hours, preferably overnight for the chicken to be flavorful and very soft. The longer you let it marinate the better it will taste!
  • Let the bamboo skewers soak in water for at least 30 minutes, so they don’t burn while cooking in the oven/pan.
  • Pat the bamboo skewers dry with paper towels. Put the marinated chicken thigh pieces on the skewers.
  • Preheat oven to 350 degrees. Line a baking rack with foil, spray it with non stick spray or use a brush to spread some oil on the foil.  Put the chicken skewers on the baking sheet and bake on 350 degrees for 20 minutes, then flip the skewers oven to the other side and bake an additional 20 minutes.
  • Heat a pan with peanut oil (or any oil would work, but peanut oil works especially well for this recipe) on medium-high heat and fry each chicken skewer for 1 minute on each side. Set aside on a plate lined with paper towels to drain any  excess oil. Serve hot! If you need to serve later, just keep them warm in the oven on the warm setting or low heat setting.
  • I like to serve these with vegetable fried rice.
  • These are the sauces from the Asian market:
  • These are the spices from the Asian market:
Keyword appetizers, chicken, Chinese, meat

Thai Coconut Curry Shrimp Soup

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This Thai coconut shrimp soup has quickly become a new favorite soup in our family! You will be surprised at how super fast and easy it is to make, yet the taste is the quality of a Thai restaurant. You can add chicken instead of shrimp or no protein at all. You can have it with the rice or even with rice noodles, we’ve tried both and both ways are delicious!

Thai Coconut Curry Shrimp Soup

This Thai coconut shrimp soup has quickly become a new favorite soup in our family! You will be surprised at how super fast and easy it is to make, yet the taste is the quality of a Thai restaurant. You can add chicken instead of shrimp or no protein at all. You can have it with the rice or even with rice noodles, we’ve tried both and both ways are delicious!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine Thai
Servings 4
Calories 929 kcal

Ingredients
  

  • 1 LB Shrimp peeled, deveined
  • 1 Red Bell Pepper diced
  • 1 Onion finely diced
  • 1/2 TBS Fresh Ginger grated
  • 2 Garlic Cloves minced
  • 2 TBS Red Red Curry Paste
  • 4 Cups Vegetable Stock
  • 13.5 oz. Unsweetened Coconut Milk
  • 1 Cup Jasmine Rice
  • 2 TBS Butter
  • 1 Lime juiced
  • 3-4 TBS Cilantro optional, finely chopped
  • Salt/Pepper to taste

Instructions
 

  • In a small saucepan or rice cooker, cook rice according to package instructions and set aside when done cooking. Meanwhile continue with next steps. 
  • In a large pan, on medium heat, melt 2 TBS butter and add 1 LB shrimp. Sprinkle with salt and pepper to taste and cook until cooked through. Set aside.
  • In a Medium pot, on medium heat, add a drizzle of olive oil. Add in the diced onion, diced red bell pepper and cook until tender, about 5 minutes. Add in the garlic and ginger and cook another minute until fragrant. 
  • Whisk in the red curry paste and mix well. Then whisk in coconut milk and vegetable stock until well combined. Bring to a light boil.
  • Reduce heat to simmer and cook on low for 10-15 minutes until slightly thickened, then add the lime juice. Mix well. 
  • To serve, put rice (or rice noodles) in a bowl, add shrimp, soup broth, and sprinkle with cilantro leaves (optional). 

Notes

This soup reheats well. Keep cooked rice and cooked shrimp separate and add to soup broth when ready to reheat. Reheat in a small pot on low. 
Keyword 30 minutes, easy, shrimp, soup, Thai

Mexican “Pollo Con Crema” Chicken

D7111BFA-230D-45CE-A3EA-161FEFFEAE0F“Pollo Con Crema” is my absolute favorite Mexican chicken dish. I always order it when we go out for Mexican, so of course I had to recreate it at home and I am so glad I did! It tastes so much better homemade and is fast and easy to make. I pair it with Spanish rice (recipe on my blog) and highly recommend you make both together for the best Mexican dinner at home!

Mexican “Pollo Con Crema” Chicken

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“Pollo Con Crema” is my absolute favorite Mexican chicken dish! I always order it when we go out for Mexican food, so of course I had to recreate it at home. It tastes so much better homemade and is fast and easy to make. I pair it with Spanish rice (recipe on my blog) for the best Mexican dinner!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 6

Ingredients
  

  • 2-3 Chicken Breasts boneless, skinless, cut into thin strips
  • 1 8oz. Pack White Mushrooms thickly sliced
  • 1 Large Sweet Onion cut into thin strips
  • 2 Green Bell Peppers cut into thin strips
  • 1 16oz. Container Sour Cream
  • 1.5 Cups Heavy Cream
  • 2 TBS "Better Than Bouillon" Chicken Paste or 1 TBS Chicken Bouillon cube
  • 2 TBS Olive Oil for cooking the chicken
  • 1 tsp Paprika
  • 1/4-1/2 tsp Cayenne Pepper depending on how spicy you prefer it to be
  • Montreal Chicken Seasoning to taste, for cooking the chicken
  • Salt/Pepper to taste

Instructions
 

  • Do the prep work first. Wash and cut all the veggies (mushrooms thickly sliced, onion and bell peppers into thin strips) and cut chicken breasts (into thin strips).
  • Heat 2 TBS olive oil in a large pan on medium-high heat. Add the chicken breast pieces and season with salt/pepper and Montreal chicken seasoning, to taste.
  • Cook the chicken until it cooks all the way through and gets golden on the outside. Then add in the onion, mushrooms, bell peppers, and cook until the onion is soft and translucent and all vegetables are soft and cooked through well.
  • Add in 1.5 heavy cream and 2 TBS "Better Than Bouillon" chicken paste (or 1 chicken bouillon cube). Bring to a boil and simmer for 5 minutes.
  • Stir in the sour cream, sprinkle in 1 tsp paprika and 1/4-1/2 tsp cayenne pepper. Turn burner off and mix well. The cream should be a creamy, slightly thick consistency. If it's not thick, give it 10-15 minutes to stand and it will thicken up!

Notes

If the sauce is not a thick consistency at the end, let it stand for 10-15 minutes and it will thicken up!
Serve with my amazing Spanish rice, some warm tortillas, and Mexican beans or avocado on the side for the perfect Mexican dinner!
Keyword 30 minutes, chicken, easy, Mexican

Crock Pot Creamy Italian Chicken

5EAE7DED-288A-4A6C-A89F-72EE8E5796D6This Crock Pot Creamy Italian Chicken is a new week night favorite dinner recipe in our house. Perfectly seasoned slow cooked chicken in a creamy, dreamy, satisfying sauce that I pour all over my rice. I could probably just eat the sauce by the spoonful! I got the recipe from my friend Jacqueline who so graciously made this dish for us once and shared the recipe with me. It’s so fast and easy to prepare, the crockpot does all the work! Serve with rice, pasta, or mashed potatoes. I hope you love this dish as much as we do!

Crock Pot Creamy Italian Chicken

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Perfectly seasoned slow cooked chicken in a creamy, dreamy, satisfying sauce that I pour all over my rice. I could probably just eat the sauce by the spoonful! Fast and easy to prepare, the crockpot does all the work. Serve with jasmine rice, mashed potatoes, or pasta.
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Prep Time 10 minutes
Total Time 10 minutes
Course Main Course
Cuisine Italian
Servings 4

Equipment

  • Slow Cooker

Ingredients
  

  • 2.5 LB 4 Chicken Breasts organic
  • 1 8 oz. Block Cream Cheese  softened
  • 2 10.5 oz. Cans Cream of Chicken Soup
  • 1 0.7 oz. Packet Dry Italian Salad Dressing
  • Montreal Chicken Seasoning to taste
  • Cooked Jasmine Rice, Pasta, or Mashed Potatoes to serve with

Instructions
 

  • Wash the chicken breasts and pat dry. Put them in the crockpot and sprinkle Montreal chicken seasoning all over the top of chicken breasts, to taste.
  • In a bowl, mash up the softened cream cheese with a fork. Add in the cream of chicken soup and dry Italian seasoning salad dressing. Mix well with a fork. Don’t worry if the cream cheese is a bit clumpy, it will soften and get smooth while cooking.
  • Pour the cream cheese mixture into the crockpot over the chicken breasts.
  • Cook on low for 4 hours, or on high for 2 hours, until the chicken is cooked through and the sauce is smooth and creamy. I prefer to slow cook, if time permits.
  • Serve hot over rice, pasta, or mashed potatoes. Our favorite way to eat it is over Jasmine rice! Look at this creamy, dreamy, satisfying sauce!

Notes

Serve this chicken over rice, pasta, or mashed potatoes.
Keyword chicken, crockpot, easy, Italian

Shrimp In A Garlic, Lemon, White Wine Sauce

dfb76aab-2442-4ce1-9ed1-5a0129e98200This recipe was inspired by an Instagram friend (don’t ya’ll love social media?) and I created it today to satisfy my shrimp craving. Luscious shrimp in a delectable garlic, lemon sauce. Super fast and easy to make. Pairs perfectly with white rice or pasta for a busy week night dinner.

Shrimp In A Garlic, Lemon, White Wine Sauce

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Luscious shrimp in a delectable garlic, lemon sauce. Super fast and easy to make. Pairs perfectly with white rice or pasta for a busy week night dinner.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 2 LB Shrimp raw, peeeled, deveined
  • 2 TBS Butter for frying
  • 1/2 Cup White Wine
  • 1 TBS Parsley dry flakes or fresh
  • 2 Garlic Cloves minced
  • 1/2 TBS Mrs.Dash or any salt-free seasoning blend
  • 1 tsp Onion Salt
  • 1/2-3/4 tsp Paprika depending on your spice preference
  • 1 tsp Salt
  • 1/4 tsp Pepper
  • Rice or Pasta to serve with

Instructions
 

  • Peel and devein the shrimp. Rinse shrimp thoroughly and pat dry with a paper towel. Have the spices and all ingredients ready. Start cooking the rice or pasta.
  • Heat 2 TBS butter in a large skillet. Add the shrimp and sprinkle with the spices. Mix often so the shrimp cooks through evenly.
  • When the shrimp cooks through, add the white wine. Simmer the shrimp on low until the rice or pasta is done cooking, 5-10 minutes.
  • Lastly, add the minced garlic cloves and dried or fresh parsley. Keep covered, until ready to serve.
Keyword easy, seafood, shrimp, under 15 minutes

Tender Crockpot Beef Brisket

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This tender crockpot beef brisket is super tender, juicy, and delicious! It does take 8 hours on HIGH in the slow cooker, so make sure you plan ahead to give it enough time. This is a great week night or make ahead recipe. It tastes just as great on the second day, especially if you make brisket sandwiches! You can make it a regular juicy and tender brisket, or add BBQ sauce to make it a yummy BBQ brisket.

Tender Crockpot Beef Brisket

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This tender crockpot beef brisket is super tender, juicy, and delicious! It does take 8 hours on HIGH in the slow cooker, so make sure you plan ahead to give it enough time. This is a great week night or make ahead recipe, it also tastes just as great on the second day. You can make it a regular juicy and tender brisket, or add BBQ sauce to make it a BBQ brisket.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine American
Servings 10

Equipment

  • Crockpot

Ingredients
  

  • 5.5 LB Beef Brisket
  • 3-4 TBS Mayonnaise
  • 1.5 tsp Salt
  • 1.5 tsp Montreal Chicken Seasoning
  • 1/2 tsp Onion Powder
  • 1.5 tsp Italian Seasoning
  • 1 tsp Mrs.Dash or any salt-free seasoning of choice
  • 3-4 Garlic Cloves minced
  • 4 TBS Butter

Instructions
 

  • Wash the beef brisket thoroughly and pat completely dry with a paper towel. Put the brisket in a big bowl. Smother the Mayonnaise all around both sides of the brisket. Sprinkle brisket with the spices (salt, chicken seasoning, onion powder, Italian seasoning, Mrs.Dash) add the minced garlic and smother it all around both sides of the brisket. (If you are making BBQ brisket, also add 2-3 TBS BBQ sauce to the brisket and smother on both sides. I made a regular, not BBQ brisket).
  • Place brisket into a crockpot and add 4 TBS butter, cut up into pieces and spread out on the brisket. Cook brisket on HIGH for 8 hours, flipping the brisket 2-3 times or at least once halfway through cook time if possible. (If making BBQ brisket, make sure to add 3-4 TBS BBQ sauce the last hour of slow cooking and smother it all around the brisket.)
  • After 8 hours, the brisket should be fall off the fork tender and super juicy! The gravy from the brisket cooking inside the crockpot can be poured over rice tor mashed potatoes. We loved the gravy over mashed potatoes!

Notes

The gravy from the brisket cooking inside the crockpot can be poured over rice or mashed potatoes. We loved the gravy over mashed potatoes!
Leftover brisket makes amazing brisket sandwiches the next few days!
Keyword beef, brisket, crockpot, easy, meat

Crockpot Beef Stew

ADFD6A89-D86F-4EB6-A643-3110EFE507E0

I came up with this recipe last weekend when we had a “snow day” it was mostly icy rain and barely enough snow to cover the ground but we live in the South so it was a big deal and not a day you want to drive around for groceries or out to eat, so the night before we bought all the ingredients for this super easy, but very delicious crockpot beef stew. I couldn’t find a recipe that I wanted so I threw together a bunch of stuff and it turned out absolutely perfect!!! It was literally the best beef stew that I’ve ever tried. It’s interesting how the spontaneous recipes usually turn out to be the best ones.

Crockpot Beef Stew

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Tender fall apart beef chunks, hearty potatoes, carrots, mushrooms and onion in a savory broth. Comfort food in a bowl! Just make sure that you prepare it in advance to give it 7-8 hours on HIGH in the crockpot to cook until the vegetables and meat are tender and juicy. I did the prep work in the early morning and it was ready in time for dinner.
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Prep Time 30 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 8

Equipment

  • Crockpot

Ingredients
  

  • 2-2.5 LB Beef Stew Meat or Chuck Roast cubed into 1 inch pieces
  • 2-3 TBS Olive Oil to fry beef
  • 2 tsp Steak Seasoning to fry beef
  • 5-6 Gold Potatoes cubed into 1 inch pieces
  • 1 Bell Pepper chopped into 1 inch pieces
  • 4-5 Carrots chopped into 1 inch pieces
  • 1 Large Onion chopped into 1 inch pieces
  • 1 LB Mushrooms cut in halves or quarters
  • 3 Garlic Cloves minced
  • 2 Cups Dry Red Wine
  • 8 Cups Beef Broth I make my own Better then boullion beef broth
  • 1 15oz. Can Tomato Sauce or 2 TBS Tomato paste
  • 2 tsp Mrs.Dash or any salt-free seasoning on choice
  • 1 tsp Paprika
  • 2 tsp Italian Seasoning
  • 3 tsp Salt or to taste
  • 2 TBS Dry or Fresh Parsley
  • 2 Bay Leaves

Instructions
 

  • Do the prep work first. Wash and cut the meat into cubes. Wash and cut the potatoes into cubes (I leave the skin on if it’s gold potatoes). Wash and chop up the bell pepper, carrots, mushrooms also. If you are making your own beef broth like I do, then make beef broth and set it aside.
  • This step is optional. I have made it with raw meat in the crockpot too and still got the same tender, flavorful beef taste. However I do prefer to precook the beef first because I like my beef seared and browned on the outside. To precook your meat: Set a frying pan with 2 TBS olive oil on Med-High heat and cook the beef thoroughly, adding salt or steak seasoning to taste. Stir it every few minutes, and sear the beef until it gets browned.
  • Put the raw or precooked meat and all the chopped veggies (potatoes, carrots, mushrooms, onion) into the crock pot. Add the wine, tomato sauce (or paste) and beef broth. Sprinkle in some salt to taste, I add 3 tsp Salt. Add in the Mrs.Dash (or other salt free seasoning), paprika, Italian seasoning, dry or fresh parsley and bay leaves. Add in the minced garlic cloves.
  • Stir everything gently, and turn the crockpot on HIGH for 7-8 hours. Yes, it does take 7-8 hours cook time to get juicy, tender, flavorful meat and tender vegetables. Gently stir halfway through if possible.
  • At the end, stir the stew, ladle into bowls and enjoy! This stew tastes great on the second and even third day. Just reheat the portion needed in a pot.

Notes

This stew tastes great on the second and even third day. Just reheat the portion needed in a pot.
Keyword beef, beef stew, crockpot, soup

Cheesy, Creamy, Hashbrown Casserole

86942950-A2CA-4657-83B7-1C5C1DD8F40BThis hashbrown casserole is cheesy, creamy, and dreamy!!! One of my latest obsessions. We make this casserole for brunch, especially for all major Holidays or when we have company over for breakfast/brunch. Perfect Saturday morning casserole or a quick week night dinner. It takes about 15 minutes to do the prep work and bakes for 45 minutes. Fast, easy, and delicious!

Cheesy, Creamy, Hashbrown Casserole

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This hashbrown casserole is cheesy, creamy, and dreamy!!! One of my latest obsessions. We make this casserole for brunch, especially for all major Holiday brunches, or when we have company over for breakfast/brunch. Perfect Saturday morning casserole or a quick week night dinner. It takes about 15 minutes to do the prep work and bakes for 1 hour. Fast, easy, and delicious!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast
Cuisine American

Ingredients
  

  • 1.5-2 LB Bag Frozen Hash Browns/Shredded Potato thawed in the fridge overnight
  • 8 oz. Sharp Cheddar Cheese shredded
  • 3/4 Pint Sour Cream
  • 1 8 TBS Stick Unsalted Butter melted
  • 1 Small Onion finely chopped
  • 1 10.5 oz. Can Cream of Chicken Soup
  • 1 tsp Salt
  • 1/4 tsp Pepper
  • Butter or Oil Spray to spray the baking dish

Instructions
 

  • Do the prep work first. Shred the cheese into a big bowl. Then add the hash browns (shredded potatoes) to the bowl. Finely dice the onion and add it to the bowl. Add the sour cream and cream of chicken soup to the bowl. Melt the stick of butter and add it to the bowl. Add the salt/pepper. Mix thoroughly with a big spoon.
  • Spray a baking dish with oil or butter spray.  I use an 11X15 glass baking dish. Using a spoon, gently transfer the hashbrown mixture into the baking dish and smooth it out evenly using a spatula.
  • Cover the baking dish tightly with foil and bake at 350 degrees for 1 hour, until golden brown on top. If it's not golden brown on top once done baking, take off the foil and bake on broil for a few minutes until you get a cheesy, golden (not burned) top.
  • Using a spatula cut the hashbrown casserole into squares and scoop into plates. Best served piping hot! To reheat, bake in the oven for 10-15 minutes on 350 degrees.

Notes

To reheat, bake in the oven for 10-15 minutes on 350 degrees.
For a meatless option, use cream of mushroom soup instead of cream of chicken soup and it still tastes just as great!
Keyword breakfast, brunch, easy, hashbrown