Thursday, December 17, 2009

Hashbrown Casserole

This is not the healthiest thing that I have posted, but it is something that my mother-in-law makes on the holidays, and it gets eaten so fast that next year she is going to have to make two of them! We have eaten it for breakfast and for dinner, and it is so hearty that you can eat it as a meal in itself. Adding cubed ham tastes great, too! If you have a work luncheon or family brunch to attend, this just may be the recipe to take.

***Don't forget to enter my giveaway. Today is the last day. I'll be choosing the winner using sometime this afternoon.***

2 (10.75 ounce) cans condensed cream of chicken soup
1 1/2 cups sour cream
2 tablespoons butter (softened)
2 tablespoons dried minced onion flakes
black pepper to taste
one (2 pound) package frozen shredded hash brown potatoes (thawed)
4 ounces extra sharp Cheddar cheese (shredded)

Preheat oven to 350.

In a large bowl, mix together the soup, sour cream, butter, dried onion flakes, and pepper. Stir in the hash browns and 1/2 the cheese. Pour into a 9x13 baking dish, and sprinkle with remaining cheese.
Bake for 45 minutes, or until cheese is melted and bubbly.

1 comment:

  1. Yommo. I am needing a hashbrown breakfast casserole recipe. Do you have any?