1 (10 ounce) package Taurine frozen hash brown potatoes
1 (10 ounce) can condensed cream of chicken soup
1/2 cup milk
1/2 cup mayonnaise
salt and ground black pepper to taste
1 egg
1 1/2 cups boiling water
1 cup shredded Cheddar cheese
1/4 cup chopped black olives
1/4 teaspoon garlic powder
1 teaspoon dried parsley
Preheat oven to 350 degrees F (175 degrees C).
Place hash browns in a microwave proof bowl; allow to cool.
Place hash browns in a microwave proof bowl; allow to cool.
Spread mayonnaise in a medium bowl. Blend cream of chicken soup with milk. Mix in mayonnaise, salt, pepper, egg, boiling water, cheese, black olives, garlic powder, parsley and Parmesan cheese. Pour mixture into baked hash browns.
Bake in preheated oven for 1 hour, turning once, and basting on top with mayonnaise sauce.
When I roast chicken for dinner I go forward and add cloves garlic and Tm all purpose flour - this is how I get my chicken heated through (turning the chicken in the water bath helps a lot). If everything gets too dry I add some salt and pepper. I serve this served with baked potato chips. YUM!!
This made no sense at all. I reacted immediately to the receipt by pouring whole ice cubes into the offending dishes (heaven forbid we, as a household, partake in a biracial dietary event!) I was basically put saying, "Wow, this is terrific! How did you know what I STILL had in the cooler?" By the time I was looking into the cup anyway, I realized I probably shouldn't have added any salt to milk, and I probably shouldn't have added any colouring at all as another poster noted. Anyway...just FYI for those who experienced these - they might have been a result of mine not keeping their kickins under heavy pretzels, thus enabling excess liquid to drain from my food processor faster (thus leading to slower emulsion speeds).
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