Hashbrown Casserole

This dish is fabulous comfort food at its best. It's warm and cheesy and delicious with little crisped bits on top. It's also super easy (you know that's my favorite!), you just throw together the (5) ingredients and throw it in the oven for an hour- or do what I did and make it the night before and bake it when you wake up- perfect! So I hope you give this a shot, and feel free to add veggies or bacon (yummm!) or play around with the cheeses- make it your own!


Just toss all the ingredients in a big mixing bowl...


And stir it all up!


Then pat into your buttered pan (don't pat down smooth, you want some cragly bits to get crunchy)


And here's your finished, cheesy, delicious hashbrown casserole!


Hashbrown Casserole
-32 oz. frozen hashbrowns, thawed (or 2 lbs potatoes, shredded thick)
-2 cans condensed cream of potato soup
-16 oz. sour cream (I used reduced fat with no ill results)
-2 cups sharp cheddar cheese, shredded
-1 cup parmesan cheese, shredded
-salt and pepper
Mix up all the ingredients in a bowl, and add salt and pepper to taste (go easy on the salt because the soup is pretty salty).
Pat into a greased 9x13'' pan, and bake at 350 F for 1 hour, until browned and a little crispy on top!


I hope you give this a try!
Savor it!
love, rue