hashbrown casserole

this isn't anything new.  hashbrown casserole has been in my recipe catalogue for 10+ years now, at least.  

always a favourite yet never ever photographed.  weird right?

this weekend i put an end to that nonsense, made it, then photographed it in all it's glory.

then we ate it.  no regrets. then had leftovers.  still no regrets.

hashbrown casserole

ingredients:
2lb frozen hashbrowns, thawed
1 1/4 cups sour cream
1 - 10 ounce can cream of chicken (or mushroom) soup
1/4 cup butter, melted
2 cups shredded cheddar cheese, more for top (optional)
1/2 cup white onion, chopped
sea salt and pepper

green onions, diced fine for garnish

method:
in large bowl stir together, soup, sour cream, butter, onion, cheese and salt & pepper until well combined.  add in hashbrowns tossing to coat.
in 9 x 13-inch baking dish sprayed with non-stick spray add in potato mixture spreading evenly among dish.  
bake for 45-60 minutes covered until bubbly and hot.  remove from heat sprinkle on more cheese if desired and place under the boiler till bubbly.

serve with green onions.  enjoy.