Hash Brown Casserole

By Lsweetnell

I always have to triple this recipe. Have eaten it at many a pot luck, it is delish.

Some people use cream of mushroom soup instead of chicken. I prefer chicken. You could add cubed ham, I just ask the deli to give me a half inch thick slice; or you could cook bacon and crumble into the recipe or you could precook sausage, drain and add. Additionally, you could add about 4 eggs, mixed in a separate bowl and added to mixture before the potatoes and you got an awesome breakfast meal.

Ingredients

• 1 bag (2 pounds) frozen hash browns, thawed (NOT the shredded kind)
• 1 can cream of chicken soup
• 1/4 cup finely chopped onion
• 1/4 cup butter, melted
• 1/2 cup of sour cream
• 1/2 cup of milk
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 cups of shredded Colby jack cheese

Preparation

Step 1

Preheat oven to 375.
Butter or spray a 13 by 9 inch pan.
Combine all ingredients, except potatoes and one cup of the shredded cheese, once combined, taste for salt, might need a little more. then add potatoes and pour into baking pan. The last 15 minutes add the remainder of the cheese.

Bake in the preheated 375° F oven for 1 hour until hot and bubbly and it begins to brown on top. Allow to sit for about 10 minutes before serving.