Hashbrown Casserole

February 12, 2019

This is an indulgent side dish for a special breakfast or brunch, which you can prep the night before and pop in the oven in the morning.

You will need:

  • 32 oz shredded hashbrowns (if frozen, thawed)
  • 8 T unsalted butter
  • 1 can (10.25 oz) condensed cream of onion soup
  • 1 can (10.25 oz) condensed cream of cheddar soup
  • 1 c sour cream
  • 1 onion, chopped
  • 3 c shredded cheese, divided (use your favorite!)
  • 1/2 t pepper
  • 1/2 t garlic powder

Then you will…

  1. Lightly grease a 9×13 inch baking dish with nonstick cooking spray.
  2. Put the hashbrowns in a large mixing bowl.
  3. In a medium saucepan, melt the butter.
  4. Mix in the soups until mixed together.
  5. Pour into the large mixing bowl.
  6. Add the sour cream, onion, cheese, pepper, and garlic powder.
  7. Mix well.
  8. Spread in the prepared pan.
  9. Cover with plastic wrap and refrigerate overnight.
  10. Place on the counter, and preheat your oven to 350 degrees.
  11. Remove the plastic wrap and bake for 45-60 minutes, or until cooked through and golden.

20181225 Hashbrown Casserole

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