Sunday, November 29, 2009

Hashbrown Casserole

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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