Hashbrown Casserole

Welcome to another installment of Holiday food made easy! This is the BEST breakfast side dish and would be so good with the Stuffed French Toast I posted about yesterday. Both could be made ahead and both could make your Thanksgiving or Christmas breakfast one to remember. We had this with ham for our dinner and it was such a hit with my family. I got the recipe from my sister and tweaked it to fit our families tastes and I encourage you to do the same!

The recipe is simple:

1 (2lb) bag of frozen hash browns, thawed

2 cans of condensed cream of mushroom soup

1 1/2 cups sour cream

5 or 6 green onions, sliced thin

2 cups shredded cheese, I used cheddar

1 teaspoon salt (optional)

1/2 teaspoon ground black pepper

Mix the hash browns, condensed soup, sour cream, green onions, salt, pepper and 1 cup of the shredded cheese. Mix well and pour into a greased 9x13 inch baking dish. Sprinkle the remaining cheese on top and bake at 350 degrees for 1 hour, or until the cheese is starting to brown and the casserole is bubbly and hot. Let it sit 10 minutes and enjoy!

This is the creamiest, cheese-iest, most delicious side dish to serve. I have yet to make it for company and not have them rave about it.

*NOTES* Make this and instead of putting it in the oven, cover with tinfoil and refrigerate overnight. Bake as directed, but add 10-15 extra minutes to the bake time.

Add bacon, ham or any other veggies you think might be good. It would make a great main dish with the addition of a meat or some more veggies.

Use whatever cheese you like best. I happen to always have cheddar on hand, so that is what I used.