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Hash Brown Scallop

Blender.Splendor's picture
Ingredients
  Sharp process american cheese slice 4
  Bread slice 1 , torn in pieces
  Chicken bouillon cubes 2
  Hot water 1 Cup (16 tbs)
  Carrot 1 Medium, sliced
  Green onions with tops 2 , sliced
  Frozen hash brown potatoes 16 Ounce (4 Cups, Loose Pack)
  Pepper 1 Dash
  Butter/Margarine 1 Tablespoon
Directions

Cut 1 slice cheese into 2 triangles; reserve.
Break up remaining cheese and put in blender container with bread; blend till cheese is coarsely chopped.
Remove and set aside.
Put bouillon cubes and hot water in blender container; blend till cubes are dissolved.
Add carrot and green onion to mixture in blender container; blend till coarsely chopped.
Combine carrot mixture, chopped cheese, hash brown potatoes, and pepper.
Turn into 1 1/2-quart casserole.
Dot with butter or margarine.
Bake, covered, at 375° till potatoes are tender, about 40 minutes, stirring occasionally.
Top with reserved cheese.
Bake till cheese melts, 1 to 2 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Blending
Dish: 
Dry Curry
Restriction: 
Vegetarian
Ingredient: 
Scallop
Interest: 
Everyday
Preparation Time: 
40 Minutes
Cook Time: 
10 Minutes
Ready In: 
50 Minutes
Servings: 
6

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