I just made a big pan of these for a Christmas potluck. Something warm and cheesy and oh so good. I think it was cleaned out within minutes and there were quite a few second and third helpings. Its one of my favourite casseroles and it seems to be one of everyone else’s too!
Its one of those old recipes, made from everything canned and frozen, that really is embarrassing to admit to loving, but I have to. Its amazeballs and so tasty!
Hashbrown Casserole
Ingredients
- 1 kg / 2 lb bag of small cubed hashbrowns
- 1 500 ml sour cream
- 2 can cream of mushroom soup
- ½ c melted butter
- 2 c grated cheddar cheese
- 1 small grated onion
- S&P to taste
- Sprinkle of vegeta and garlic powder over everything before mixing
Instructions
- Thaw hashbrowns slightly so they aren't one massive block of potato
- Mix the above ingredients in a large bowl and scoop into a 9 x 13 pan
- Sprinkle top with more shredded cheese.
- Cook, uncovered, for 1½ hours at 350°F
HASHBROWN CASSEROLE