Last weekend, we bought a couple of juicy bacon-wrapped filet mignon and were wondering what we should make with them. Melissa suggested a cheesy hash brown recipe we hadn't made in quite some time.
That recipe, Makeover Au Gratin Hash Browns, was from the 2004 Light & Tasty magazine.
Combine the frozen hash browns, cheese, onion, salt and pepper. In another bowl, combine the sour cream and cream of chicken soup. Pour that mixture over the hash browns mixture and gently combine.
Transfer to a baking dish and sprinkle toasted panko bread crumbs on top.
Bake at 350 degrees for 45 to 55 minutes.
The cheese really makes this dish. That along with the hash browns provide a good texture balance. This is a great side dish and is versatile enough to go along with most proteins.