Hash Brown Scallop Recipe
Ingredients
| 4 slices sharp process American cheese | ||
| 1 slice bread, torn in pieces | ||
| Chicken bouillon cubes | 2 | |
| Hot water | 1 Cup (16 tbs) | |
| Carrot | 1 Medium, sliced | |
| 2 green onions with tops, sliced | ||
| Potatoes | 4 Cup (16 tbs), frozen | |
| Pepper | 1 Dash | |
| 1, tablespoon butter or margarine | ||
Directions
Cut 1 slice cheese into 2 triangles; reserve.
Break up remaining cheese and put in blender container with bread; blend till cheese is coarsely chopped.
Remove and set aside.
Put bouillon cubes and hot water in blender container; blend till cubes are dissolved.
Add carrot and green onion to mixture in blender container; blend till coarsely chopped.
Combine carrot mixture, chopped cheese, hash brown potatoes, and pepper.
Turn into 1 1/2-quart casserole.
Dot with butter or margarine.
Bake, covered, at 375° till potatoes are tender, about 40 minutes, stirring occasionally.
Top with reserved cheese.
Bake till cheese melts, 1 to 2 minutes.
Break up remaining cheese and put in blender container with bread; blend till cheese is coarsely chopped.
Remove and set aside.
Put bouillon cubes and hot water in blender container; blend till cubes are dissolved.
Add carrot and green onion to mixture in blender container; blend till coarsely chopped.
Combine carrot mixture, chopped cheese, hash brown potatoes, and pepper.
Turn into 1 1/2-quart casserole.
Dot with butter or margarine.
Bake, covered, at 375° till potatoes are tender, about 40 minutes, stirring occasionally.
Top with reserved cheese.
Bake till cheese melts, 1 to 2 minutes.
Chef
