Hashbrown Casserole
Reading Time: 1 MinutesLadyholder asked a question and I can’t deny it– I love hashbrown casserole. I’d eat it at every meal if it wouldn’t make me the size of a barn. Receipe: 10.25 oz. can condensed cream of chicken soup (you can use onion soup here and skip the minced onion later) 8 oz. Colby cheese – grated (or cheddar) 1/2 cup melted butter OR margarine 1 sm. onion – minced 1 tsp. salt 1/2 tsp. black pepper 2 lb. bag frozen shredded hash browns -Spray a 13″ X 9″ X 2″ baking pan with non-stick cooking spray; set aside. -In a bowl, combine soup, cheese, butter, onion, salt, and pepper. -Gently fold the potatoes into the mixture and pour into prepared pan. -Bake in a 350 degree oven for 35-40 minutes, until heated through and top is browned. I got this off a website years ago and it’s the best thing ever!