Hashbrown Casserole

Sometimes you need a little savory to go with all your sweets at breakfast! This versatile recipe goes with anything from breakfast to supper and can be the star of the show!

Ingredients

• 32 ounces shredded hash browns

• 1/2 cup unsalted butter, melted

• 10.75 ounces cream of chicken soup

• 2 cups sour cream

• 1/2 yellow onion , chopped

• 2 cups cheddar cheese , shredded

• 1 1/2 teaspoons kosher salt

• 1/2 teaspoon coarse ground black pepper

I usually double this recipe to make enough for the crowd of folks at my house for breakfast!

For another added twist-add some diced ham to the mix before cooking it and you’ve got a pan supper!

1. Preheat oven to 350 degrees.

2. Mix hash browns, melted butter, cream of chicken soup, sour cream, onions, cheddar cheese, salt and pepper in a large bowl until well combined.

3. Spread evenly in a 9x13 baking dish.

4. Cook for 45 minutes until top is melted and browned.