Sunday, January 23, 2011

Hashbrown Casserole (One of my favs!)

Most people make Hashbrown Casserole with those stringy hashbrowns...Yuck!
So, here is my favorite made with cubed Hashbrowns and sourcream!   Try it you just
might like it!  (Oh yeah, and I do make two batches: one w/out cheese for the hubby!)

Sherri's Hashbrown Casserole
  (Beware, it makes a lot and is definitely too rich in taste for some.)

1 package Ore-Ida Country Style  (cubed) Hashbrowns (30 oz.) thawed
7 Tablespoons of butter  (divided, see later)
2 cups of sour cream (about 16 oz. container)
1 can of condensed cream of chicken soup
2 cups of shredded cheddar cheese
1/2 tsp. salt
1 1/2 - 2 cups of Honey Bunches of Oats

In a large bowl, combine the potatoes, 4 Tablespoons of melted butter, sour cream, soup,
cheese, and salt.  Mix well. (I sometimes sprinkle in a little bit of minced onion.)
Spread into a 13 x 9, lightly "Pam-ed", glass pan. 
Combine Honey Bunches of Oats with 3 T of melted butter.  Stir until coated.
Sprinkle evenly over the top of the Hashbrown mixture in pan.
Bake, uncovered, at 350 degrees for about an hour or until bubbly.
(Sorry no pics this time...but trust me it is wonderful!)

That's it!  Pretty easy!  It's just the waiting for it to you time
to get on Facebook!  LOL

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