June 19, 2010

Cheesy Hashbrowns

This is a favorite side dish at our house.  If you've ever had Cracker Barrel's Cheese Hashbrown Casserole, this is that.  Only better.  Honest.

2lbs frozen hashbrowns - thawed
1/3 small onion - finely diced
1/2 cup melted butter
1 can Cream of Chicken soup
1 pint of soup cream
2 cups of shredded cheddar cheese
1 teaspoon salt, 1/4 teaspoon pepper

Mix all together and spread evenly into an ungreased baking dish. Bake at 350 degrees for 45 minutes to an hour.  

*We like ours really crispy so we let it go an hour at least. Also, we usually don't use the sour cream and there is no difference in the taste at all.


~aj~ said...

This is a favorite of mine as well. Have you ever had it with the crushed up corn flakes on top? Even better!

The girl with the flour in her hair said...

Oh, yum. I have a bag of forlorn hash browns in the freezer, just crying out to be used. Might have to try this. I see no problem with making this a main course... :)

Michelle said...

This sounds yummy. I've never made anything like this but have always wanted to. Do you have just this or do you serve it with another item too?

Lorie Shewbridge said...

What's with you posting a recipe all domestic like??? Who are you and what have you done to Sissy??
Anyway, that looks really delicious. I could see Asher sitting on the table in his undies eating that with his fingers. TeeHee (Love your family...)