Wednesday, March 9, 2011

Hashbrown Casserole

Now there is nothing healthy or low calorie about this. But it is warm...comforting...cozy...delicious. So don't have it for breakfast every day, but certainly make this for a weekend brunch or when you have breakfast-for-dinner (something that shows up on a meal plan in some form or another at least once every three weeks around here).

This is a big casserole, so it's a great way to feed a crowd. Or just eat the leftovers for snack over the next few days. (In fact, I'm going to go heat up a bowl of it now!). And actually, it's a lot of bang for the buck since you get so much food out of it. Super inexpensive, look:

A bag of frozen hashbrowns, thawed
A can of cream of chicken soup
A half an onion, diced
A cup of shredded cheddar
A stick of butter, softened
Salt and pepper to taste

Stir the cheese and onions into the hashbrowns.

Add in the butter and soup. Stir this very well; seems that the butter doesn't want to play well with others sometimes. Add in a little salt and pepper now.
Once you have everyone in there and getting along, toss the mixture into a large casserole dish. My largest is about 9x13 but I think it's deeper than most. Seems like it anyway....

Bake in a 375 degree oven for at least 35 minutes. It may take more like 45 to 50, so be prepared. It really depends on how thawed the hashbrowns are. If they're even a tiny bit frozen still, that really ups the baking time. But its worth it, and it doesn't change the outcome:

All bubbly and golden and warm and delicious!

Serve it up with eggs, bacon, fruit, biscuits, grits...who needs to wait in a line of rocking chairs playing checkers when you can have this all at home??

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