Hashbrown Casserole
Hashbrown casserole is a family favorite and usually made for the holidays but you could have this for any meal.. Serve it next to a steak or pork chop and it will get rave reviews. I made this for christmas eve to serve with sandwiches. Its easy and can be made ahead to save you time. The card I am copying this from has my sister Reta's name on the top, I'm not sure if this is her orignal recipe or one she had gotten from our mom. I just know that it is one of my families favorites and could be served with every meal.. The picture is of the cassarole without the usual topping of crushed potato chips. Its terrific either way but if you want to add a little crunch use your imagination and add whatever is your favorite topping.
2 Lbs Frozen Hash brown Potato's (shredded or cubed)
1 3/4 cups chopped onion
1 Can Cream mushroom soup
1 16 oz carton sour cream
1 stick margarine (melted)
8 oz package shredded cheddar cheese
Salt and pepper to taste
1 cup crushed potato chips (optional)
Thaw the potato's then mix all ingredients together.
Spread into a 9X 13 inch baking dish or casserole dish
Bake 375 1 hour
1 3/4 cups chopped onion
1 Can Cream mushroom soup
1 16 oz carton sour cream
1 stick margarine (melted)
8 oz package shredded cheddar cheese
Salt and pepper to taste
1 cup crushed potato chips (optional)
Thaw the potato's then mix all ingredients together.
Spread into a 9X 13 inch baking dish or casserole dish
Bake 375 1 hour
Hashbrown Casserole
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