Swoonworthy Recipes: Hashbrown Casserole
In my experience, large family gatherings always involve food, especially at holidays, and especially at Thanksgiving. But this time of year can also be pretty hectic and crazy — not to mention that it’s the homestretch of NaNoWriMo — so it can be nice to have an easy, crowd pleasing casserole to bring along to any holiday gatherings. Here’s my recipe for Hashbrown Casserole, which is such a hit at our Thanksgiving that my uncle’s complaints the year we forgot to make it are now legendary.
First, gather your ingredients:
1 (2 pound) package of shredded hashbrowns
1 stick of butter
1 (8 ounce) carton of sour cream
1 can cream of chicken soup (Vegetarians can substitute Cream of Mushroom soup)
8 ounces of grated cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper
Melt the butter in a small microwaveable bowl
Cut the onion in half, and then chop half of it into small pieces. (I do it this way because then you can save the other half for use in other recipes.)
Take a large bowl and mix all of your ingredients (including the melted butter and chopped onion together.
Pour into a 9 x 13 glass casserole dish.
Bake at 350 degrees for 45 minutes.