You’ll love how easy this filling hashbrown casserole is to make. It doesn’t take long at all!
And you can trust me on that one – with the busy schedule I’m living right now, there’s no way I would ever try to make something that takes for hours. Nope! I need recipes that I can whip up with one hand, while I am still trying to work with the other. And this one is just like that!
1 bag (about 30 oz) Frozen Hash Browns, thawed
1 stick Butter, melted
1 can Cream of Chicken Soup
1 small Onion, chopped
8 oz Shredded Cheddar Cheese
1 tsp salt
1/2 tsp Black Pepper
1 cup Sour Cream
Grease 9×11″ baking dish.
Preheat oven to 350.
In a bowl mix onion, soup, black pepper and all but one cup of the cheese.
Add sour cream and mix well.
Add hash browns and melted butter. Mix well.
Transfer to prepared dish.
Bake 45-55 minutes until bubbly.
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Quick Tip: I like to serve hashbrown casserole with scrambled eggs and toast. Breakfast for dinner!
Big thanks to Cincy Shopper for this delicious recipe!