Thursday, February 18, 2010

Hashbrown Casserole

1 pound shredded hashbrowns, thawed
1/4 cup butter, melted
1/8 cup onion, finely chopped
1 cup shredded cheese, cheddar or colby-jack
1 can (15 oz.) cream of chicken soup
Preheat oven to 350° F.
In a large mixing bowl combine all ingredients.  Stir until well combined.
Grease a glass baking dish.  One batch will fit nicely in a 8x8 pan, but a 13x9 dish will work too, the casserole will just be thinner, and may require less baking time.
Bake for 35-40 minutes, stirring once or twice.
The hashbrowns should be completely cooked, very soft, and the edges of the casserole should be slightly browned.

1 comment:

  1. Oh Samantha! That Hashbrown Casserole looks SO
    good!!! I REALLY want that for lunch today:)