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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Hashbrown Casserole Ingredients:
1 (2 lb) bag frozen hash brown potatoes |
1 pint sour cream |
1 (10 1/2 ounce) can campbell's cream of chicken soup |
10 ounces vermont sharp cheddar cheese |
1 diced onion |
4 tablespoons butter |
pepper |
grated parmesan cheese, to sprinkle for topping |
optional bread crumb topping (mix bread crumbs with melted butter) |
Directions:
1. Pre-heat oven to 350.
2. Melt butter in low heat frying pan. Sauté onions to slight browning.
3. In large mixing bowl evenly mix hashbrowns, sour cream, soup, cheese and browned onions.
4. Put mix into greased 9X13 pan, top with Parmesan cheese and/or bread crumbs, cover. Cook for +/- 1 hour. Uncover to brown top.
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