Hashbrown Casserole
Joanne
Affectionately known as “Heart Attack in a Pan” in the Leitch household, this is a great dish for a potluck and goes very well with Baked Ham.
ingredients
- 1 (2 pound) package frozen hash brown potatoes, thawed
- 1/2 cup melted butter
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (8 ounce) container sour cream
- 1/2 cup chopped onions
- 2 cups shredded Cheddar cheese
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups crushed plain potato chips
directions
- 1
1. Preheat oven to 350° F . In a large bowl, combine hash browns, 1/2 cup melted butter, cream of mushroom soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish.
- 2
2. Cover mixture with crushed potato chips.
- 3
3. Bake covered in preheated oven for 40 minutes.
notes
Recipe can be prepared up to a week in advance and kept in the freezer. Cook from frozen and increase time by 1 hour.
Source: Joanne
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