HASH BROWN CASSEROLE

So, this is the hash brown casserole recipe I use every Thanksgiving and Christmas… and any other time we feel like having hash brown casserole. Ha. We got this from our neighbor back in Florida – Michelle Hohman – a long time ago… and it’s the bomb. So… have at it. (By the way… thanks Mrs. Michelle! We miss you guys!)

Ingredients… 2 lb. frozen hash browns 1 can cream of chicken soup 1 small chopped onion 1 ½ stick butter cut into pieces 1 pt sour cream 8 oz shredded cheddar cheese Corn Flake crumbs

Directions… Melt butter. Mix together all of the ingredients except for ½ stick butter and the Corn Flake crumbs. Pour into a baking dish… Sprinkle Corn Flake crumbs and pour the remaining butter over the top. Cover and bake at 325° for 1 hour and 15 minutes.

Now here are some helpful hints… hoo hah. I think I usually dump the whole stick and a half of butter in the actual casserole. It was an accident the first time… and now we just don’t even measure how much butter we put in. Ha. Ok, we kind of measure. Same goes for the butter you pour over the top – use as much as you want. Just don’t drown the thing. Oh, and when you mix the ingredients, you are going to need a HUGE bowl. I use my mom’s dutch oven. Ha.

Ok. That’s it. Hope you like it.