Thursday, November 14, 2013

Creamy Hashbrown Casserole

This recipe is a perfect Thanksgiving side or a brunch main course. Creamy and cheesy everyone will love it.
1 package frozen shredded hashbrowns (1 lb. 10 oz.)
1 finely chopped onion
1 (10.5 oz.) can condensed cream of mushroom soup
1/2 cup sour cream
1 (10.5 oz.) can condensed cheddar soup
2 cups shredded cheddar cheese (separated)
1. Preheat the oven to 350 degrees grease a 9 x 13-inch pan
2. Combine all the ingredients except for one cup of cheddar cheese.
3. Spread the hash brown mixture into the pan and bake for 30 minutes.
4. Sprinkle remaining cheese on top of the casserole and bake for an additional 15 minutes.
5. Enjoy!

No comments:

Post a Comment