Tuesday, June 17, 2008

Cheesy Hashbrowns

I was just looking through my blog posts and was shocked to discover I'd never posted about this recipe. My family makes this at pretty much every holiday/family gathering and I never get sick of it.

Apparently this recipe reveals my true Minnesotan, but I prefer to think it just reveals my wonderful culinary sense. As a bonus, it reheats really well.

Cheesy Hashbrowns
True source unknown - from my dad
Serves about 8

2 lbs frozen hashbrown potatoes (use the chunky ones, not the shredded potatoes)
1 can cream of chicken soup
1 pint (16 oz) sour cream
2 TBSP melted butter
2 cups shredded cheddar cheese
1/4 medium onion, finely diced
freshly ground black pepper

Preheat oven to 350 degrees F.

Mix together all ingredients. I find it helps to add the potatoes last.

Place in casserole dish or 9x13 pan, cover, and bake 45-50 min.

** My family tops this with a mixture of crushed cornflakes and melted butter. I don't like it that way, but if you do, knock yourself out.


Kelly said...

Well, I'm a Pennsylvanian -- not a Minnesotan -- and we also make this dish (cornflakes and all!)!

It's the ultimate comfort food! Glad to see someone else knows about it!

annie said...

Mmm, this looks really, really yummy. We have a hashbrown casserole we make in my family called Powderhorn potatoes, but this looks creamy and amazing.

Elizabeth said...

It is... it's absolutely delicious. In fact, I want some now.