Sunday, November 29, 2009

Hashbrown Casserole


Ingredients
 
4 ounces potato
1 teaspoon margarine
1/4 ounce onion
1/2 ounce cheddar cheese
1 ounce ham
2 tablespoons chicken broth
1 dash pepper



Make It




  • Microwave potato for 30 seconds per ounce. Immerse in a bowl of cold water when done.



  • Put margarine in an oven-proof baking dish and place in oven at 350 degrees.



  • Dice onion and set aside.



  • Grate cheese and set aside.





  • Remove skin from potato and shred potato. Take baking dish out of the oven and put the shredded potatoes in with the melted margarine.




  • Add onion and cheese, stir to mix.




  • Dice ham and add to potatoes. Pour chicken broth over the top and sprinkle with pepper. Stir. Return dish to oven and bake at 350 degrees for 30 minutes.




  • At the end of 30 minutes, prepare the vegetable medley. Continue baking


  • casserole in the oven.


  • Slice cauliflower, broccoli, and radish. Place in a microwave-proof dish.




  • Pour salad dressing and water over vegetables and stir to mix.




  • Sprinkle with dill weed and pepper. Microwave on high until vegetables are tender--2 to 3 minutes depending on microwave.




  • Stir and serve with hashbrown casserole


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