Hash Brown Casserole
Source: Kiddos Koral
2 lb. bag hash browns, shredded or cubed
2 sticks butter
1 (16 oz.) sour cream
1 can Cream of Chicken soup
2 cups mild cheddar cheese, shredded
Salt & Pepper
Melt butter, then add sour cream, Cream of Chicken soup and shredded cheese; mix well.
Add hash browns and mix well.
Pour into a deep 9x13 pan sprayed with non-stick cooking spray.
Sprinkled shredded cheese on top, then salt & pepper the top.
Cover with foil and cook at 350° for 45-60 minutes. It should be golden brown and bubbly on the top.
You can cover this with foil and freeze it for later use. If you do this, take it out of the freezer the day before you plan to cook it so it will have time to thaw out.
Note: If you use an aluminum pan, set it on a cookie sheet for cooking as the aluminum pans bend and are weak for this heavy dish.
Recipe Main Page