Recipe information
Yield
serves 8
Ingredients
5 cups water
4 cups frozen hash brown potatoes
One 7.6-ounce package Betty Crocker Butter and Herb Mashed Potatoes mix
1/2 cup (1 stick) butter
4 ounces cream cheese
1 cup Monterey Jack cheese
1/2 cup sour cream
1/2 teaspoon garlic salt
1/2 teaspoon sal1
1/2 teaspoon pepper
2 cups canned french-fried onion rings
Preparation
Preheat the oven to 350 degrees. Bring the water to a boil, add the hash browns, and cook for 5 minutes; drain. Prepare the mashed-potato mix according to package directions. Soften the butter and cream cheese together in the microwave. In a large bowl, mix together the hash browns, mashed potatoes, butter and cream cheese, Jack cheese, sour cream, garlic salt, salt, and pepper. Place in a greased 2-quart casserole. Bake for 25 to 35 minutes, or until golden on top. Sprinkle the onion rings over the casserole and bake for about 5 to 8 minutes longer, or until onions are golden brown.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
