This is ome of my go-to recipes - especially cor pot-lucks. Easy, adaptable and always delicious! I rarely remember to thhaw the hashbrowns so now put butter, soup, sour cream and chees, onione, s&p on the bottom of a well-sprayed 9x13 pan and pile the frozen hashbrowns on top. I then set my oven to 350 and pop the unstirred mixtuure into the oven to thaw the hashbrwons while the oven heats. My butter is typically hard so this serves to melt it as well. When my oven sounds that it has reached 350, I take the casserole out, stir and put back to cook for 45-60 minutes. Works a charm! Like other reviewers, I don't bother with the topping - I find it unnecessary and another fat addition. I reduce the the 1/2c of butter to justiver 1/4 c and use no-fat sour cream. Ive use all types of cheese in mixture in this casserole but find a sharp cheddar favorite. Cream of chicken, mushroom, celery have all been enjoyed.
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This is ome of my go-to recipes - especially cor pot-lucks. Easy, adaptable and always...