By popular demand....here is the recipe for the Hashbrown Casserole we had for our Christmas dinner last Saturday: 
Hashbrown Casserole
2 lbs. frozen hash brown potatoes
1 cup diced onions
1 can cream of chicken soup
16 oz. sour cream
1/2 cup melted margerine
2 cups grated sharp cheddar cheese
salt and pepper to taste
Thaw potatoes for about 30 minutes. Place potatoes in large mixing bowl and add the rest of the remaining ingredients. Pour mixture into a 9 x 13 inch dish. Bake at 350 for 1 hour.
Hashbrown Casserole
2 lbs. frozen hash brown potatoes
1 cup diced onions
1 can cream of chicken soup
16 oz. sour cream
1/2 cup melted margerine
2 cups grated sharp cheddar cheese
salt and pepper to taste
Thaw potatoes for about 30 minutes. Place potatoes in large mixing bowl and add the rest of the remaining ingredients. Pour mixture into a 9 x 13 inch dish. Bake at 350 for 1 hour.
2 comments:
Yum, yum ... I'm definitely going to try that this weekend!
Thanks for sharing, and have a VERY Merry Christmas, Susan!
Myra
This looks great. My mom made one similar but she used cream cheese which has quite a bite to it. I think using sour cream instead might make it a smoother casserole. I love the cream cheese but my husband likes it less tangy. I'm going to try it with sour cream.
Thanks!
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