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Quarantine Cooking: Lisa's Legit Hash Brown Casserole Recipe - Today Paula’s sharing a new recipe from @Steve Doocy from his “The Happy in a Hurry Cookbook” he made with his wife Kathy…Lisa’s legit hash brown casserole!
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#pauladeen #quarantinecooking
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0:00
- Hey friends (laughs).
0:03
Come on in the kitchen.
0:05
We still don't have a name for this show
0:07
that I do every day for the YouTube channel.
0:12
So I'm hoping y'all will send in some names
0:14
'cause I don't know what to call it.
0:17
I did call it Paula Deen's COVID, Quarantine videos.
0:23
So, hopefully this quarantine and all the virus
0:28
is gonna be behind us hopefully every soon.
0:32
So I'm gonna keep doin' these but I just need,
0:35
I don't wanna call it Quarantine Videos.
0:38
'Cause I wanna get this in our past,
0:41
in our rear view mirror.
0:42
So, I'll just need to call it something else.
0:45
So anyway,
0:48
today I am not sharing a recipe with y'all
0:52
from any of my cookbooks, nor from my magazine,
0:56
nor from my Facebook or website.
1:00
Today I'm paying homage to a dear friend's cookbook.
1:07
(bird screeching)
1:12
"The Happy in a Hurry Cookbook."
1:15
(laughs) Steve Doocy is such a dear friend.
1:21
Now I never met Kathy but knowing Steve,
1:24
she's got to be a perfectly wonderful woman.
1:30
I admire his son so very much,
1:32
I have not met his daughters either
1:35
but they are lawyers, these are, he has produced
1:40
some really smart children and good children
1:44
and I have a lot of respect for him for that.
1:49
He and Kathy had a cookbook,
1:51
the first cookbook and I guess it came out
1:54
two or three years ago, right Eddie?
1:56
- [Eddie] Yeah, maybe about two years ago.
1:58
- And the other day,
2:01
he sent me a text and said
2:03
"Well, our second cookbook has hit the presses.
2:07
"And I wanted to make sure that you had one."
2:10
So, I appreciate that so much, Steve.
2:14
This is a good guy, a really good guy.
2:17
He's funny, he's entertaining and what I love
2:22
about his cookbook is he tells stories.
2:25
I tell ya, Steve and Kathy have a heck of momeories
2:30
'cause things that they talk about go back to when
2:35
Steve was a child and his grandmothers were present
2:40
in his life but that's he and Kathy.
2:44
Looks like they're eatin' ice cream or yogurt or something.
2:48
But Steve loves to cook.
2:52
So I thought well this would be a wonderful way
2:55
for me to pay homage to my friend's cookbook.
3:02
So this just came out
3:04
and I think the day it came out y'all,
3:06
I think it came out number one on
3:13
on the best seller list, I'm pretty sure,
3:18
that on its first day it was number one.
3:22
So, it's so entertaining,
3:25
I've been sitting around and reading some of the stories
3:27
and he tells about Lisa's Legit Hashbrown Casserole.
3:34
(laughs) And he said he remembered back in the 1960s
3:39
in Russel, Kansas when he was growin' up
3:42
that his mama brought in some groceries
3:46
and he was shocked because they were potatoes
3:49
already cut up, and he couldn't understand
3:52
why she wasn't cuttin' up the potatoes!
3:56
Well, he realized that his mother had five children,
4:01
she was tired, she'd worked and she had to get a meal on
4:05
to feed these five children.
4:07
So she fried up the hashbrowns along with some onions
4:12
in a pan and Steve said, now I'm sure he didn't tell
4:15
his mother but he said actually they were better
4:19
than his mother's homemade.
4:21
So, later on, down the road his sister Lisa
4:27
came up with this recipe or it was passed down to Lisa
4:31
from somebody and it's a little different
4:34
from the hashbrown casseroles that I make.
4:37
So here it goes Steve and Kathy.
4:41
I thank you for sharing your cookbook
4:44
with us around the world
4:47
and sharing laughs with you.
4:51
Which is always great!
4:53
So you're a dear, sweet friend.
4:56
All right, so I'm gonna start with,
4:58
well Steve is gonna start and Kathy is gonna start
5:02
with one eight ounce package of softened cream cheese.
5:07
So he tells us to just kind of mash that
5:09
and get it kind of soft.
5:13
All right, now we're gonna add
5:14
one can of cream of chicken soup.
5:21
This is a great little easy recipe.
5:26
And it sounds very very tasty, Steve.
5:34
Okay, it calls for a teaspoon and a half of salt.
5:40
Teaspoon and a half of pepper.
5:43
Now I just did one teaspoon 'cause I don't wanna
5:46
get anything too salty for others.
5:49
A teaspoon of garlic powder
5:52
and to that we're gonna add one cup of sour cream.
6:02
Now Steve tells us that they always
6:06
make this in individual ramicans
6:11
so years ago Good Housekeeping,
6:17
I've sprayed these and now they're greasy.
6:21
Years ago when I was in New York and I was on
6:24
the cover of Good Housekeeping magazine.
6:26
All the girls there were so sweet and they gave me these
6:32
soufle dishes this is for popovers.
6:37
And I've never made a popover in 'em
6:40
but I am gonna make Steve and Kathy Doocy's
6:45
Sure Enough Hashbrown casserole, a legit,
6:50
I think he calls it.
6:53
Okay so I'm gonna stir that up good.
7:00
And if you wanted to,
7:01
he didn't say this in the recipe,
7:04
but you can always use a little hand mixer.
7:09
You know, if you were in a big hurry
7:11
and wanted to get it creamed up good.
7:15
All right, now I'm gonna add,
7:17
that was probably four spring onions or green onions,
7:20
scallions whatever, whatever you call 'em in your area.
7:26
All right, now we're gonna put in two cups.
7:33
You know, I've gotten to where I can't,
7:36
I can't open these kind of sacks anymore.
7:41
My strength just isn't there.
7:49
There we go.
7:52
All right, two cups of shredded sharp cheese.
7:58
(bird chirping)
8:05
I bet Steve comin' from Kansas,
8:09
I bet they had some fine fine steaks
8:14
when he was comin' along out there.
8:18
All right, now we're gonna use a,
8:25
let's see how big this is,
8:26
I don't wanna tell y'all wrong.
8:29
This is a 30 ounce.
8:35
All right, let's see, let me find it.
8:37
One 30 ounce package of thawed,
8:43
so make sure they're not still frozen,
8:46
of thawed potatoes, hasbrowns, shredded.
8:52
Or I guess you could make,
8:54
they make these in cubed, in cubed potatoes,
8:57
so I guess you could use the cubed if you prefer that.
9:05
So, Steve tells us just to mix it until every one
9:09
of those hashbrowns are coated
9:16
in your sour cream mixture.
9:25
And he told me now to spray the dish,
9:28
whatever I was gonna put this in,
9:31
he told me to spray it so it wouldn't stick.
9:40
That cream cheese, whoa, get back in there.
9:47
And it takes a few minutes because you wanna get
9:49
that cream cheese you know mixed up real good.
9:54
- Hey. - Hey!
9:56
Come on in!
9:58
I'm makin' Steve and Kathy Doocy's.
10:03
- Oh. - Um,
10:05
Legit Hashbrown Casserole.
10:08
- Yum! - Yeah,
10:09
it's his sister's recipe.
10:13
So he tells me that they always cook it in ramicans,
10:19
I guess depending on how many people they're having
10:24
and he said to make a little mound of it
10:30
so it looks like a dome.
10:32
(bird chirping)
10:35
Okay, that's one.
10:38
And then he said that they take the leftovers
10:42
and just bake those in casserole dish, Michael.
10:46
So that's gonna be a nice, fat serving
10:51
of Legit Hashbrown Casserole, yum.
10:57
- [Michael] Whatchya got?
10:59
- [Paula] Doesn't it look delicious?
11:02
Oh that cream cheese, yummers.
11:09
- [Eddie] That's a great idea
11:10
doing it in the little ramicans.
11:12
- [Paula] I know, isn't that good?
11:13
- [Eddie] That way you're really gonna get a crunchy,
11:16
all the way around.
11:17
- [Paula] That's exactly what he said,
11:20
that you're gonna get that nice crunch.
11:24
And two, it's just easy, you know when you dip into
11:27
casseroles you know everybody dippin'
11:31
in all different places.
11:35
(bird chirping)
11:39
And I don't like the dome on this one, that was my first one
11:41
so I'm gonna, I'm gonna go back and fix this dome.
11:47
All right, now I like that dome.
11:51
So I'll spray this dish.
11:58
And we'll just put the rest of that casserole in this.
12:03
You know what I think I might do, Eddie?
12:06
I think I might just bake these off
12:09
and then put these leftovers in the casserole dish
12:13
and I won't cook 'em until tomorrow.
12:18
How about that?
12:19
Wouldn't that be smart? - Mhm!
12:23
- [Paula] Then we could invite company (laughs) new company.
12:28
And they would never know that this was
12:33
left over from the previous day.
12:37
(bird chirping)
12:46
So there ya go, I'll just put a plastic wrap on that.
12:52
Actually it would probably be good in the refrigerator
12:55
for two to three days because it's not like it's got
13:00
mayonnaise or eggs or anything like that.
13:03
So, we're gonna bake this and Steve said
13:07
put it on a cookie sheet.
13:11
Just in case it spills over
13:16
and we're gonna bake that for about 45 minutes.
13:19
I can't believe this, y'all.
13:22
Look it puffed up like a.
13:24
- [Eddie] Souffle.
13:25
- [Paula] Like a souffle, yes!
13:33
Oh my gosh, Steve.
13:36
That is so good.
13:38
That is um.
13:47
Lisa's Legit Hashbrown Casserole.
13:51
It is delicious.
13:54
Thank you so much, Steve.
13:56
For you and Kathy sharing so much with,
14:01
oh gosh it's hot,
14:05
with all of us out here
14:10
that like to be happy, but in a hurry doin' it.
14:14
- [Eddie] I think there's a lot of people out there that way
14:16
- There's a lot of people out there that wanna be happy
14:21
but dadgummit, I'm in a hurry (laughs).
14:24
Great cookbook, great stories.
14:29
So, if you don't have it,
14:31
I would highly recommend.
14:32
I think you'd enjoy it.
14:35
Thank you Steve so much,
14:36
love and best dishes to all y'all out there.
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