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! Feel free to add some leftover ham or chicken, or any kinds of veggies.
Ingredients
1 bag (about 30 oz) frozen hash browns, thawed
1 stick Land O Lakes butter, melted
1 can cream of chicken soup
1 yellow onion, chopped
8 oz shredded cheddar
1 tsp salt
1/2 tsp black pepper
1 cup Daisy sour cream (low fat)
optional: ham, vegetables
Instructions:
Spray a 9×13″ baking dish with cooking spray. Preheat oven to 350 F.
Mix onion, soup, black pepper and all but 1 cup of the cheese.
Add the sour cream and stir until well combined.
Add hash browns and melted butter. Mix well.
Transfer to prepared dish.
Bake 45-55 minutes until bubbly.
USE RED NEXT PAGE LINK BELOW
Quick Tip: I like to serve hashbrown casserole with scrambled eggs and toast. Breakfast for dinner!
