Hashbrown Casserole

This recipe is very filling but a great side dish to any entree. Also a great recipe for potluck dinners.

Servings: 4-6
Preparation Time: 5 minutes
Cooking Time: 1 hour
Author Rating: 8/10

Ingredients:


0.25 <a href="javascript:openCalcWindow(0.25000, 'cup')">cup</a>	butter
1 <a href="javascript:openCalcWindow(1.00000, '14 oz. can')">14 oz. can</a>	cream of mushroom or celery soup
1 <a href="javascript:openCalcWindow(1.00000, 'cup')">cup</a>	grated cheese
2 <a href="javascript:openCalcWindow(2.00000, 'pound')">pound</a>	hashbrown potatoes (thawed)
0.5 <a href="javascript:openCalcWindow(0.50000, 'cup')">cup</a>	milk
0.5 <a href="javascript:openCalcWindow(0.50000, 'cup')">cup</a>	onion, chopped
1 <a href="javascript:openCalcWindow(1.00000, 'pinch')">pinch</a>	salt and pepper to taste
0.5 <a href="javascript:openCalcWindow(0.50000, 'cup')">cup</a>	sour cream

Directions:

Step 1

Mix first 8 ingredients together.

Step 2

Spread in greased 9"x13" pan or two 8"x8" baking pans. Bake at 350 degree F for 1 hour.

Step 3

Mix 1/4 cup of butter and 2 cups crushed corn flakes or cracker crumbs together and add for topping in the last 15 minutes of baking.

Notes:

Instead of the cracker crumb topping you can add 1 1/2 cups shredded cheddar cheese and add it in the last 15 minutes for your topping.Recipe provided via www.MeanMeals.com