Saturday, May 9, 2009

Artery Clogging Hashbrown Casserole

***There is a correction on the baking temp below
Oh dear...I can't believe I'm even posting this one as it is just terrible for you. However, it is ridiculously good. It is definitely one that you might want to take to a potluck, so that you can still enjoy it, but you don't eat the whole thing! Actually, you could easily reduce the fat content by using reduced fat sour cream and fat free chicken soup (maybe even a reduced fat cheese, although I'm not a huge fan of reduced fat cheese). I am planning to make it tomorrow (full fat) for my Mom (Dad will be golfing), Hubby and kids, along with monkey bread and eggs! Yes, it is Mother's Day tomorrow and I am a mom and probably shouldn't be up cooking everyone breakfast, but hey...I just like doing it. So, it's my day and I'll do what I want to. :) The Hubby is letting me sleep in though! He's a good guy!!


  • 1 (2 pound) package frozen hash brown potatoes, thawed (it is usually a 1 lb 14 oz bag available in stores)
  • 1/2 cup butter, softened
  • 1/2 teaspoon ground black pepper
  • 1/2 cup chopped onion (optional, I leave it out)
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 2 cups shredded Cheddar cheese
  • 1 16oz container sour cream

Preheat oven to 375 degrees F (175 degrees C). Spray one 9x13 inch pan with non-stick cooking spray.
In a large bowl, combine the potatoes, butter, pepper, onions (optional), soup and cheese. Gently mix and pour into prepared pan or dish. Bake uncovered for 60 minutes or until golden brown.

*some people like to crunch up 2 cups cornflakes, sprinkle them on top and drizzle a little extra butter over flakes to brown them nicely. I leave that part out. For me it is good just the way it is.

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