Cheesey Hashbrown Casserole
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1 lb. bag of shredded hash browns(I prefer the type that are not frozen, “Simply Potatoes.”
I buy these in the refrigerated section at the grocery store.) -
1/2 stick of melted butter
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1 eight-ounce container of sour cream
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1 can of cream of mushroom soup
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2 cups of shredded sharp cheddar cheese
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1 cup of shredded parmesan cheese
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Preheat Oven to 350 Degrees
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Melt 1/2 stick of butter and pour in large mixing bowl.
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Add sour cream and cream of mushroom soup – mix well!
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Stir in potatoes.
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Stir in cheddar cheese.
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Scrape all into an 8 x 8 casserole (or 2 quart casserole).
Top with shredded parmesan cheese.
Bake at 350 degrees until bubbly and done, about 45 minutes to 1 hour.
This is a family favorite and my sons Jeremy and Jonathan especially love it!
Oh, Jan! You have my mouth watering right now !!! Maybe I can make this soon even though we are trying to stay away from a lot of cheese right now! Such a good cold weather dish!
Marilyn…in Mississippi
this is one of my favorite foods of all time! i use cream of chicken instead of mushroom and put crushed cornflakes on top!
I could eat the whole pan alone!