Hashbrown Casserole


1- 1 lb bag of Hashbrowns…the shredded Ore-Ida kind in the red bag….let this thaw out. (I find that the refrigerated kind work wonderfully…no thawing time needed)

One small yellow onion..chopped fine

16 oz. jar of sour cream

10 3/4 can of cream of chicken soup

3 cups of sharp cheddar cheese

1 stick of butter

pepper to taste

Chop onion finely, melt butter.  Mix with onion, sour cream, cream of chicken soup and cheddar cheese.

Slowly stir in the thawed hashbrowns and pour into a lightly buttered 9 x 13 pan.

Bake for 45 minutes at 350 or until golden brown and bubbly.

One thought on “Hashbrown Casserole”

Leave a Reply