Alright, let’s talk about this taco hash brown casserole thing. I ain’t no fancy chef, ya know, just a regular person who likes to eat good food. And this here casserole, well, it’s mighty tasty, let me tell ya.
First off, you gotta get them hash browns. Now, don’t go gettin’ the fancy kind, just the regular ol’ frozen ones will do. But here’s the secret, and listen close, you gotta thaw them taters out! Don’t just throw ’em in frozen, or you’ll end up with a soggy mess, and nobody wants that. I usually just let ’em sit out for a bit, or if I’m in a hurry, I might zap ’em in the microwave for a minute or two. But not too much, just enough to get the icy chill off.
Then, the cheese. I like to use that Cheddar cheese, the kind that’s all yellow and sharp. You can use whatever kind you like, I guess, but Cheddar is my favorite. And don’t be stingy with it, now. A good casserole needs plenty of cheese, that’s what makes it all melty and gooey and good.
Next up is the soup. You know, that condensed soup, the kind in the can? I usually use cream of mushroom or cream of chicken, whatever I got on hand. Just dump it right in with the hash browns and cheese. And then some sour cream, too. That makes it nice and creamy, ya know?
- Taters: Thawed, not frozen!
- Cheese: Lots of it, I use Cheddar.
- Soup: Cream of somethin’, whatever you like.
- Sour Cream: Makes it creamy good.
Now, for the taco part, you gotta have some seasoning. I just use those packets, the ones you get at the store. They got all the spices already mixed in, makes it easy. Just sprinkle it in, however much you like. I usually use a whole packet, cause I like it nice and flavorful.
And don’t forget the butter! You gotta melt some butter, and pour it in, too. That makes everything nice and rich and, well, buttery! And then some onions, chopped up real small. I don’t like big chunks of onion, so I chop ’em up real fine. And salt and pepper, of course. Gotta have salt and pepper.
Mix it all up real good, in a big bowl. Make sure everything is coated and mixed together. Then, you gotta put it in a dish, a casserole dish, that’s what they call it. I just use whatever dish I got that’s big enough to hold it all.
Now, for the top, you gotta have somethin’ crunchy. I like to use cornflakes. Just crush ’em up a little, and mix ’em with some more melted butter. Then sprinkle that all over the top of the casserole. That makes it nice and crispy and golden brown.
Then, you stick it in the oven. I usually put it in at 350 degrees, and bake it for, oh, I don’t know, maybe 45 minutes, or an hour. Just until it’s bubbly and golden brown on top. You’ll know when it’s done. It’ll smell real good.
And that’s it! That’s how you make a taco hash brown casserole. It’s easy, ain’t it? And it’s mighty tasty. You can eat it for breakfast, lunch, or dinner. I like to eat it with a side of green salad or maybe some cornbread. But it’s good all by itself, too. So go on, give it a try. You won’t be disappointed.
And if you’re wonderin’ why your casserole is all soggy, well, it’s probably cause you didn’t thaw them taters out good enough. Or maybe you used too much soup. Just gotta pay attention to what you’re doin’, that’s all. And don’t be afraid to experiment. Add some other stuff you like, maybe some peppers, or some sausage. It’s your casserole, you can make it however you want.
One more thing, if you got some steamed vegetables or garlic bread, or even some of them no-knead dinner rolls, they go real good with this casserole. Oh, and that Amish broccoli salad my neighbor makes? Lord, that’s a good side dish too! It’s all about makin’ a good meal, ya know? Somethin’ that fills ya up and tastes good. And this here casserole, well, it does just that.
Tags: [taco casserole, hash brown casserole, easy recipe, comfort food, breakfast casserole, dinner casserole, cheesy casserole, family meal, potluck dish, make ahead meal]
