Shred Those Taters
At the Wolf Cove Inn, our mission is to deliver a Wow experience from the moment you arrive until the moment you depart. This includes breakfast. We hope to delight you by presenting varied and really tasty dishes. One such dish is a side we serve at least once a week – our Hash Brown Casserole. More folks ask me to publish this recipe than any other (Quiche and Oatmeal Pancakes are the other top requests). Yes, folks absolutely love this dish.
Origins of this Hash Brown Casserole
This dish is a variation of one Sue and I enjoyed on one of our trips during our days of staying at B&Bs in Maine. Many years ago, we visited the Captain Lord Mansion in Kennebunkport. Bev and Rick (the Owners/Innkeepers) put out quite a spread and one morning they insisted we try this side dish. I remember thinking just how wicked yummy it was. Never knowing that one day we would own a Bed and Breakfast, we asked for the recipe. Its been stowed away in my recipe binder for many years. I’m glad I dusted it off for guests at the Wolf Cove Inn! Of course, before making this yourself, you should definitely try it here first!
Cheesy Goodness – Yum!
As mentioned earlier, we’ve done a slight modification to the original recipe. Our twist on the dish is substituting cream of celery soup for the cream of chicken soup as called for in the Captain Lord version. We did this so our vegetarian friends can enjoy this side dish. By all means try it with cream of chicken to experience the original version if you’d like.
Hash Brown Casserole Recipe
Makes about 10-12 servings.
Ingredients
- 1 can condensed cream of mushroom soup
- 1 can condensed cream of celery soup
- 3/4 cup ranch dressing
- 2 lbs shredded hash brown potatoes (frozen store bought is fine)
- 2 cups shredded sharp white cheddar cheese
- 1 cup French’s fried onion rings
Preparation
Preheat oven to 350 degrees.
In a large mixing bowl, stir together the two soups and ranch dressing until mostly mixed. Fold in the cheese and gently mix. Add hash brown potatoes and stir until evenly incorporated. Spray 9×13 casserole dish with vegetable oil. Fold mixture into the casserole dish. Bake for 55 minutes. Remove from oven and sprinkle onion rings evenly over the top of the casserole. Return to oven and bake another five minutes. Remove from oven and let rest for five minutes. Serve your Hash Brown Casserole and ENJOY!
Baked Blueberry Stuffed French Toast
It’s A Side Dish For …
Yes, you can make this yourself now. But it is even better as a side dish for some of the wonderful breakfast entrées we prepare at the Wolf Cove Inn. It goes nicely alongside Blueberry Baked Stuffed French Toast, Basted Eggs over Sun-Dried Tomato Polenta Cake, Arugula and Asparagus with a Citrus Vinaigrette or a Baked Broccoli, Mushroom, Tomato and Onion Frittata with Parmesan Cheese or any of the other unique breakfast entrées you’ll experience at the Wolf Cove Inn. Come on by and let AJ, Val, Gloria, Jacque, Marielle, Sue and Roy take good care of you.