The Cascade Kitchen is a student-run food column that brings you budget-friendly recipes and cooking tips. Check back regularly for something new to try in the kitchen, or if you want to see your own recipe featured next, get started by reaching out to culture@ufvcascade.ca.
Like so many other popular recipes, this one has been passed down through generations. My mother taught it to me over the summer and I haven’t been able to get enough of it. This simple and delectable dish is perfect for when it’s your turn to cook dinner for your family or roommates.
Live alone? These delicious leftovers will save you from the chore of meal planning for a few days while you focus on getting some homework done. Otherwise, feel free to halve the recipe!
Prep time: 15 minutes
Cook time: 1 hour
Serves: 6
Ingredients:
- 800 grams frozen diced hash brown potatoes
- 1 large onion, diced
- 2 cups cream of chicken soup
- 1 ½ cup grated sharp or medium cheddar cheese
- 2 cups sour cream
- 2 cups grated cheddar cheese
Additional equipment: 9×13 pan (or 8×8 if you’re halving the recipe)
Method:
- Preheat your oven to 350 degrees Fahrenheit.
- Mix all your ingredients in a large bowl except for 2 cups of cheddar cheese (Pro-tip: mix with gloved hands).
- Place the mixture in a 9×13 baking dish.
- Cover the top with cheddar cheese.
- Bake in your oven for one hour or until hot throughout.
