Monday, June 1, 2009

Easy Hashbrown Casserole

from the Kitchen of Bonnie ~ Mother of Matthew

2 lbs frozen cubed hashbrowns
1 can cream of mushroom soup (reduced fat)
1 onion, chopped
1/2 stick butter, melted
1/2 tsp salt
8 oz softened cream cheese
8 oz sour cream
8 oz cheddar cheese (plus extra for garnishing)

1. Combine all the soft ingredients (everything but the potatoes).
2. Mix in the potatoes by hand.
3. Put in a two quart lightly greased casserole dish. Garnish with cheddar cheese, or anything else you like on top of a casserole!
4. Bake in the oven at 350 degrees for an hour. Serves 12

(Originally published in the June '09 Newsletter)