RECIPE AND PHOTOS SUBMITTED BY Annette Reynolds Wilson
I don’t know what has gotten into me, I hate to cook! But I think it’s a combination of this cold weather and making my family happy! The twins had friends stay over last night, so I tried out a hashbrown casserole that was definitely teenager friendly!!
Cheesy Hashbrown Casserole
Mix in large bowl:
1 32 oz bag of cubed or shredded hashbrowns
1/2 cup melted butter
1/2 cup finely diced onion
salt and pepper to taste
16 oz sour cream
1 can of cream of chicken soup (do not add liquid)
2 cups shredded cheddar cheese
Mix all in bowl, pour into casserole dish sprayed with non-stick cooking spray, cook at 350 degrees for 45 minutes. You can put a topping on it before you put it in the oven, put 2 cups of crushed crackers or corn flakes mixed with 1/2 cup of butter).
I served it on this cold morning with biscuits, gravy, eggs and bacon!
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