I really like this dish because it can be made ahead of time and refrigerated up to 8 hours before baking. It comes out of the oven as a golden brown potato casserole filled with cheese and a crunchy breadcrumb topping. I've found that kids love it because of the cheese and adults love it because of the simplicity. The cream of chicken can be substituted with cream of mushrooms and fresh mushrooms added as well.
Hash Brown Casserole (adapted from my mom's recipe)
2 pounds frozen hash brown potatoes, thawed
2 cups of shredded sharp cheddar cheese
1 can cream of chicken soup
8 oz. low fat sour cream
4 T. melted butter
3 T. chopped onion
1 t. pepper
1 c. crushed breadcrumbs
2 T. melted butter
1/4 c. shredded cheddar cheese
1. Preheat the oven to 350 degrees. Spray cooking spray in a 9 x 13 pan.
2. Combine all the ingredients, except potatoes, in a large bowl. Mix well.
4. Mix the topping ingredients together and sprinkle over top of potatoes.
5. Bake for 1 hour or until golden brown.
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