Ladyholder 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!