Hashbrown Casserole
This casserole is a crowd favorite! It is easy to make and delicious with just about any meal. My brothers say that there is never enough. Most of the time I double the recipe (when it’s not just for 2 people) just so there are some leftovers that I can send in Prince Charming’s lunch.
Hashbrown Casserole
32 oz. shredded or cubed frozen potatoes
8 oz. sour cream (I usually use more)
1 can cream of mushroom soup
1 med onion, chopped and sauteed
2 cups shredded cheddar cheese
3 T. butter, melted
1 1/2 t. salt
pepper to taste (optional)
corn flakes
Preheat oven to 350 degrees. Mix sour cream, soup, onion, cheese, butter, salt and pepper. Add potatoes. Mix well. Pour into a greased 13×9 casserole dish. Sprinkle crushed cornflakes on top. (Sometimes I add extra cheese on top as well). Bake for 35-40 minutes until bubbly and cheese is melted. Enjoy!
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I love Hashbrown Casserole! It is yummy!
this is an Easter dish for us… but you're making me hungry for it now!!