Prep 15 mins
Cook 1 hr
The story on this one is that I was trying to bring something new to our family Thanksgiving. Our meal is usually traditional with the same recipes every year and I didn't want to throw anything too exotic into the mix. I didn't realize how well it had gone over until the next year when I recieved an assortment of enthusiastic voicemails, 2 days before Thanksgiving, requesting it again. Two Novembers ago we had a hepatitis outbreak in Dallas traced back to green onions which gave me the idea of substituting tiny broccoli florets or leeks, just use a little creativity if that many onions turn you off.
- 16 frozen hash brown patties, defrosted and broken apart in large mixing bowl (Found in 8 per bag usually)
- 1 (14 1/4 ounce) can cream of chicken soup (for kosher) or 1 (14 1/4 ounce) can cream of celery soup (for kosher)
- 1 bunch green onion, chopped
- 1⁄4 cup chopped onion
- 1⁄2 cup Dijon mustard
- 2 cups sour cream
- 1⁄2 cup milk (nonfat)
- 1 -2 cup cheddar cheese (for spicy, use jalapeno jack) or 1 -2 cup monterey jack cheese (for spicy, use jalapeno jack)
- French-fried onions, for topping
- Mix all ingredients together, except the fried onions.
- Put into deep casserole dish. Top with French Fried Onions.
- Bake in a preheated 350 degree oven for 1 hour until golden on top.
- *Can be made ahead a couple of days. *Do not bake until ready to use. *Can also be frozen.