This simple and satisfying side dish is perfect for your next brunch outing. A guaranteed crowd-pleaser, this casserole is made by combining our Double Garlic Olive Oil and Big Sur All-Purpose Seasoning for a double-dose of savory garlicky flavor. The creamy base and potato filling is the perfect accompaniment to all the brunch worthy dishes: eggs, bacon, smoked salmon, etc…
Serves 6-8
Ingredients:
1 can (10.5oz.) cream of chicken soup
1 cup sour cream
1 cup mayonnaise
1/4 cup Gil’s Double Garlic Olive Oil
1 teaspoon Big Sur All-Purpose Seasoning
1 package (30oz.) frozen hash browns, thawed
2 cups shredded cheddar cheese
1 cup yellow onion, peeled and diced
2 tablespoons fresh parsley, chopped
Instructions
Preheat oven to 375°F and lightly spritz a 13x9-inch casserole dish with cooking spray. Place soup, sour cream, mayonnaise, olive oil, and seasoning in a large bowl, and whisk to combine. Add the hash browns, 1 1/2 cups of cheddar, and onion to the bowl and stir until blended. Transfer the mix to the prepared casserole dish and spread out in an even layer. Sprinkle with the remaining cheddar and place in the oven, uncovered. Bake for 55-65 minutes or until bubbly and lightly golden brown. Remove from the oven and set aside to rest for 15 minutes before sprinkling with parsley and serving.