I make it a goal to use the grill as often as possible in summer. We have a nice sized one with a rotisserie and a side burner, so there’s a lot we can do out there. Plus it’s natural gas, so we never again have to run out half-way through a roast to pick up more propane! (Been there, done that. Not fun.) I also make it a goal to either entertain here or get invited out to as many BBQ celebrations as possible. Our warm weather lasts for such a short time, I want to make the most of it and enjoy cooking and eating outdoors with family and friends. Agree?
For those occasions when you are invited out and are wondering what to bring along, I present this super simple Hashbrown Casserole. Potato, cheese, sour cream – how can you go wrong? And it goes so well as a side with BBQ meats – pork chops, ribs, steak are all great matches. I prepared this one in our oven, although in retrospect I could have done this on the grill in a foil pan, with the lid down. Hmm. Will try that another time and let you know how it goes! You really can cook almost anything on your BBQ. Remember our pizza experiment?
1 pkg frozen hashbrowns
500ml Gay Lea Original Sour Cream
1 can Cream of Mushroom soup
1 medium onion, diced
2 cups shredded cheese (I use a Tex-Mex blend)
1/4 tsp garlic salt
salt & pepper to taste
Preheat oven to 350.
Spray a 9×13 casserole dish with non-stick spray.
Combine all ingredients and mix well. Press into the casserole and bake for 40-50 minutes, until nicely browned.
Make this a day ahead of the party and store it in the fridge over night. If you’ve used a glass, ceramic or stoneware dish, heat it up in your host’s microwave when it’s time to serve. If you’ve done it in a foil pan, cover with foil and see if they have room on their grill to re-heat.
I served this up with some grilled Ontario pork chops and fresh, local asparagus. So good!
Gay Lea’s Sour Cream makes it into a lot of our summer meals – and year round for that matter. We use it as a topping on soups, nachos, tacos, and more. And of course it’s vital to my guacamole and forms the basis of many quick dips tossed together when company drops by. I offer some more ideas in this post from April. We opt for the Original version, as Hubs prefers that flavour, but Gay Lea makes a range of sour cream varieties, including a lactose free version. Which one is your favourite?
Disclosure: I am part of the Gay Lea Ambassador Campaign and I receive special perks as part of my affiliation with this group. The opinions on this blog, as always, remain my own.