Cheesy Hashbrown Casserole

Thursday, December 4, 2008

This casserole has been one of my favorite sides for years and years. I can remember bringing this to potlucks after my son Andrew (who is now 10) was born. It easy to throw together and everyone always asks for the recipe. Ok... so I know it is terrible for you, but the irresistible comfort flavor helps you overlook the fat content.

1 (1.5 pound) package frozen hashbrown potatoes, thawed
1 pint sour cream
1 can cream of chicken soup
2 cups shredded Cheddar cheese
1/4 cup melted butter
1 teaspoon salt
1 teaspoon pepper

Preheat oven to 350 degrees. In a large mixing bowl combine the sour cream, soup, cheese, butter, salt and pepper. Press the excess water out of the hash browns and then add them to the soup mixture and mix well. Transfer to a 9x12 inch casserole dish. Bake in preheated oven for 45 minutes to 1 hour, until golden brown.


Ali said...

Hey I just wanted to let you know how much I am loving your blog and your recipes! They are exactly my style.

I saw on your myspace link that you are in Gardner -- I think we must be within 20 or so minutes of each other. :)

Fun to find another foodie in Kansas!! I'll be checking out your blog. Take care!