October 18, 2011

Hashbrown Casserole

Cooking is not my favorite thing to do BUT when I find something I really, really like I get really excited about sharing it with everyone else. This recipe is SO easy and perfect for a large group. We had a luncheon at work yesterday for Bosses Day and I brought this as a side dish. It was gone in a jiffy. It's basically a baked potato casserole. Feel free to customize to your liking. You could certainly add chopped bacon (apparently "everything is better with bacon"), ham, sausage, Tabasco, etc. You could serve it for breakfast as well. I doubled the recipe and put it in a roasting pan in the fridge the night before and just baked it the next morning. Enjoy!

Hashbrown Casserole
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour


2 lbs. frozen hashbrown potatoes, thawed
1 cup chopped onion/green onion 
8 oz. sour cream
1 can cream of chicken soup
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 cup butter, melted
8 oz. (2 cups) grated sharp cheddar cheese


1.   Preheat the oven to 350 degrees.
2.   Mix all ingredients (except cheese) together in a large mixing bowl.
3.   Spray a 9x13 glass baking dish with cooking spray.
3.   Transfer the potato mixture to the baking dish spreading it evenly.  Cover the top with grated cheese.
4.   Bake for approximately 45 minutes or until cheese is melted and the top of the casserole is nicely browned.  Cover with foil for the remainder of the baking time if the casserole is browning too quickly.
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