Hashbrown Casserole ~ Comfort & Joy!

Friday, October 29, 2010

Cheesey Hashbrown Casserole
  • 1 lb. bag of shredded hash browns
    (I prefer the type that are not frozen, "Simply Potatoes."
    I buy these in the refrigerated
    section at the grocery store.)
  • 1/2 stick of melted butter
  • 1 eight-ounce container of sour cream
  • 1 can of cream of mushroom soup
  • 2 cups of shredded sharp cheddar cheese
  • 1 cup of shredded parmesan cheese
  • Preheat Oven to 350 Degrees
  • Melt 1/2 stick of butter and pour in large mixing bowl.
  • Add sour cream and cream of mushroom soup - mix well!
  • Stir in potatoes.
  • Stir in cheddar cheese.
  • Scrape all into an 8 x 8 casserole (or 2 quart casserole).
 Top with shredded parmesan cheese.
Bake at 350 degrees until bubbly and done, about 45 minutes to 1 hour.

This is a family favorite and my sons Jeremy and Jonathan especially love it!

2 Responses:

Beth.. One Blessed Nana said...

this is one of my favorite foods of all time! i use cream of chicken instead of mushroom and put crushed cornflakes on top!

I could eat the whole pan alone!

Marilyn in Mississippi said...

Oh, Jan! You have my mouth watering right now !!! Maybe I can make this soon even though we are trying to stay away from a lot of cheese right now! Such a good cold weather dish!

Marilyn...in Mississippi



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