Night before Hashbrown Casserole

By rdhch

Ingredients

• 1 (2 pound) package frozen hash brown potatoes, thawed
• 1/3 cup butter, softened
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup chopped onion
• 1 (10.75 ounce) can condensed cream of chicken soup
• 2 cups shredded Cheddar cheese

Details

Servings 5

Preparation

Step 1

Preheat oven to 350 degrees F (175 degrees C). Spray one 9x13 inch pan with non-stick cooking spray.
In a large bowl, combine the potatoes, butter, salt, pepper, onions, soup and cheese. Gently mix and pour into prepared pan or dish. Bake uncovered for 35 minutes.

TIP: Mix all the ingredients (with the potatoes straight from the freezer) the day before, cover and refrigerate. Then bake it in a well greased pan right before serving. Don't "smush" it into the pan -- it'll turn out greasier and also stick to the pan. Instead, use a big spoon or spatula to fling dollops of the mixture into the pan.