Hashbrown Casserole
This is a recipe I have been making for years. It’s really good when the hubby is making BBQ in the smoker… It is super easy to put together.
I generally use a half a bag of frozen hashbrowns but it you are serving alot of people you can use the whole bag. Also, In the picture you will see I have used diced potatoes but I prefer to use shredded I just didn’t have any in the freezer. Add the potatoes to a colander and rinse with cool water. Allow to drain and thaw for about an hour. Its okay if there are not thawed entirely.
In a large bowl add potatoes, 1 Diced Onion, 1 Can Cream of Mushroom soup, 1/4 Cup Sour Cream and 1 Cup Grated Cheese. Mix well.
Spray a Casserole dish with cooking spray and then add the potato mixture. Top with additional 1 Cup of grated cheese and about 1/4 Cup Italian bread Crumbs.
Bake for at 45 minutes at 350 degrees until browned. Enjoy!
Hashbrown Cassarole
1/2 to 1 Bag Hashbrowns either diced or shredded
1 Onion Diced
1 Can Cream of Mushroom Soup
1/4 Cup Sour Cream
2 Cup Grated Cheese of your choice
1/4 Cup Italian Bread Crumbs
In a colader add potatoes and rinse with cool water. Let drain and thaw for at least an hour.
In a large bowl add potatoes, Diced onion, soup, Sour Cream and 1 Cup of Cheese. Mix well.
In a casserole spray with non stick spray and then add the potato mixture. Top with 1 Cup cheese and then Bread Crumbs.
Bake at 350 until browned about 45 minutes. Enjoy!