I love hash brown casserole. It's crispy on the outside and then there's that yummy cheesy goodness inside. Years ago I tried a recipe and the sour cream was just overwhelming to me. I like sour cream but it was most of what I could taste. So I never tried to make it again.
Then I was at church one Wednesday night and they had hashbrown casserole. It was sooo good! And no sour cream taste. So I got the recipe and made it tonight. Absolutely perfect! It was hard to stop eating this one!
I also made chicken tenders (just marinated in italian dressing, then seared and baked), green beans and per my daughter's request- cream style corn. It was a yummy meal!
2 cups of cheese (I used cheddar)
1 10 3/4oz can of cream of chicken soup
1 cup of sour cream (I only used a little over a 1/2 cup)
1/2 cup onion (diced)
1/4 cup of butter
1/4 tsp salt
1/4 tsp pepper
1 32ox bag of shredded hashbrown potatoes (it seems most bags are 30oz now and that was what I used)
Preheat oven to 350 degrees. Grease a 9x13 baking pan. In a large bowl, mix together the 1st 7 ingredients. Then fold in the potatoes. Pour in to your pan. Bake for 1 hour.
So simple yet so yummy! I also let the hashbrowns thaw on the counter for a bit to make mixing easy.
This is being shared at the Grocery Cart Recipe Swap and Friday Feasts.