Thanksgiving on the Brain: Hashbrown Casserole

Posted on November 15, 2007. Filed under: casserole, holiday, sidedish, vegetable |

This is what’s rounding out my Thanksgiving menu this year at the suggestion of my mother – crunchy, creamy, cheesy potatoes that are much less fuss than peeling, boiling, and mashing.  And the only thing I have to chop is an onion which, admittedly, is the worst thing in the world to chop.   Seriously, I have no tolerance.

I use the Potatoes O’Brien type of hash browns, although you could certainly use the traditional shredded kind.  In fact, half the reason I’m going with this recipe is that I have a bag in my freezer already, so the main ingredient is taken care of.  The other half of the reason is that it’s no fuss.  I may insist on eating something special on Thanksgiving, but I’m not going to complicate things.

2 lb bag frozen hash browns – thaw for 30 minutes
1 stick margarine – melted
1pt.   Sour cream
1 c.    Cheddar cheese
1 can cream of chicken soup
1 scant tsp. salt
1 scant tsp. garlic salt
1/2 cup chopped onion

Mix all ingredients together and bake in a 9×13 pan at 325° for 1 hour & 20 minutes – uncovered

Usually we add crushed cornflakes for that crunch, and you can drizzle melted butter on them to help them brown.  You can also lighten the recipe with low-fat cream cheese, 2% cheddar cheese, and 98% fat-free chicken soup, and it’s fine.

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One Response to “Thanksgiving on the Brain: Hashbrown Casserole”

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That sounds wonderful amanda!! I’ll def try it!


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