Hash Brown Casserole

  This is a great potato side dish that can be used with any main course.  My family has been eating this at holiday gatherings and for everyday dinners for years.  It's quick and easy to make and leaves plenty of leftovers for the next day.  It is easily halved for use with smaller gathering.

  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

Topping:
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.

3.  Slowly fold in the potatoes and mix until well combined.  Spread into prepared pan.

4.  Mix the topping ingredients together and sprinkle over top of potatoes.

5.  Bake for 1 hour or until golden brown.

This post linked to:

My Meatless Mondays, Your Recipe, My Kitchen

Tuesdays at the Table