Tuesday, April 26, 2011

Southern Plate Cheesy Hashbrown Casserole

Here's another Funeral Potatoes recipe. This one is from The Southern Plate cookbook. It is very rich and cheesy and yummy. We had it on Easter with ham and asparagus and it was delicious. I might top it next time with the ubiquitous buttery cornflakes, because I love that, but as is it's still great.

Southern Plate Cheesy Hashbrown Casserole

1 can cream of chicken
1/2 cup chopped onion
1/2 cup butter, melted
1 teaspoon salt
1/2 teaspoon pepper
2 cups grated cheddar cheese
2 lb bag frozen shredded hashbrowns, thawed

Preheat oven to 350. In a large bowl combine soup, onion, melted butter, salt, and pepper. Stir well. Add cheese and hashbrowns and mix well. Pour into a greased 9x13 baking dish and bake for about 45 minutes or until bubbly and starting to brown.

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