| HASH BROWN SCALLOP
Three (32 oz.) bags frozen hash browns, thawed
2 cups of American cheese, grated
1/2 cup of onion, chopped (can use green onions, top and all)
2 cups of boiling water with 4 bouillon cubes, dissolved (chicken)
Butter pan. Mix thawed hash brown potatoes, grated cheese and onion. Pour dissolved bouillon over potato mixture. Dot with butter (about 6 tablespoons). Bake covered (I use foil) in oven at 325ºF. for 1 1/2 hours. The last few minutes, sprinkle more cheese on top and leave uncovered in oven for cheese to melt. Serves 24. |
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