 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 12 |
|
Great for brunches, potlucks, and special occasion side dishes! I had really looked forward to reviewing Hashbrown Casserole the way we've always enjoyed making it, but I couldn't find it listed with cream of potato soup. Since it's one of my very favorite foods and my favorite way to make it, I decided to post the recipe myself. I hope you enjoy it as much as my family does! Ingredients:
1 (1 1/2-2 lb) bag frozen hash browns, thawed (i use ore-ida) |
2 (10 1/2 ounce) cans cream of potato soup |
12 ounces sour cream |
8 -16 ounces shredded cheddar cheese (as much as you'd like, we like it really cheesy!) |
1/2 cup finely chopped onion (optional) |
salt & pepper (to taste) |
Directions:
1. Preheat oven to 325 degrees.
2. Combine thawed hash browns, soup, sour cream, and onion (if using) in a large bowl and mix until the hash browns are well coated.
3. Stir in cheddar cheese gradually until desired amount is reached and then sprinkle with a little salt and pepper for the last few turns of your spoon.
4. Spoon into a lightly greased 9x13 cake pan and gently pat down to flatten.
5. Sprinkle the top with just a bit more pepper (mainly for presentation, can also add a bit more salt if desired) and then cover with aluminum foil.
6. Bake for 1 hour, then uncover and bake an additional 30 minutes. Serve hot and enjoy!
|
|