Cheesy hashbrown casserole
Instructions:
In the South, we have two primary hash brown casseroles. They are
both delicious in their own right, so of course I’m going to include both
of them here so that you can pick your favorite. This is the cheesy one,
which dethroned the sour creamy one as my favorites several years
back.
Round these parts, a good hash brown casserole is required food
not only at family reunions but at funerals, too
One 10.5-ounce can cream of chicken soup, undiluted
½ cup chopped onion
½ cup (1 stick) margarine or butter, melted 1 teaspoon salt
½ teaspoon black pepper
2 cups grated cheddar cheese
2 pounds frozen shredded hash brown potatoes, thawed
- Preheat the oven to 350 F.
- In a large bowl, combine the soup, onion, melted butter, salt, and pepper and stir well. Stir in the cheese and frozen hash browns.
- Place in a 9 x 13-inch dish and bake for 30 minutes, or until bubbly.
- 6 to 8 servings