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