Spinach-Hashbrown Casserole
Servings 10-12
1 bag frozen hashbrown potatoes (southern style)
1 small onion, minced
2 cloves garlic, minced
1 can cream of chicken soup
½ cup beef broth
½ stick butter, melted
½ cup crumbled bacon
1 10oz package frozen chopped spinach, thawed and drained (optional)
1 large can French fried onion, divided
1-1/2 cup shredded Mozzarella cheese, divided
1 cup shredded Parmesan, Romano, and Asiago cheese, divided
Mix together soup and beef broth blending well, add minced onion, garlic and bacon crumbles and combine well. In a separate bowl pour melted butter over hashbrown potatoes covering well then stir in ½ can of French fried onions and 1 cup of mozzarella cheese and ¾ cup of Parmesan, Romano and Asiago shredded cheese mixing well. Pour soup mixture over potatoes and stir together well. Place in a well greased 14” Dutch oven. Ring edge of potato mixture with the rest of the French fried onions and place remaining cheeses in center. Bake over medium heat (350 degrees) for 45 minutes or until bubbly; adding top coals the last 15 minutes for melting cheese and browning French fried onions.