Hash Brown Scallop
|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)|
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.