This hashbrown casserole came from my cousin Linda, which was passed to my mom and then to me. My mom made some small changes as did I. The end result is an over the top crazy delicious hashbrown casserole.
Be careful with this one - too much and you're on a train to food-coma-ville. It's a happy but not very productive place. :)
Step 1: Ingredients:
- 2 lbs frozen shredded potatoes or freshly shredded potatoes (I actually used a few more handfuls on top of that!)
- 1 can cream of chicken soup
- 1 cup sour cream
- 1 cup milk
- 1/2 cup butter, melted
- 1 onion, chopped
- 2 cups grated cheese
- Tony's seasoning (if you can't get Tony's where you are, order it! You will not be disappointed. :D)
You'll also need a 9x13 baking dish (glass works best) and an oven preheated to 350 F.
Chop the onion however big you like - I like mine a little chunkier. :D The cheese my mom recommends for this is a colby/jack mix, so I do that too. It's really good with anything that's not too smelly, though.
I don't add any salt to mine (the butter, cheese and soup will all have lots) but I do like adding a bit of Tony's seasoning and some pepper.
My mom says that you can turn it into a meal by adding ham to the mix - I want to add bacon! I didn't think about it until it was too late. Someone please add bacon and send me pictures. :D
Step 2: Defrost/shred the Potatoes
Once they're defrosted, let them hang out in a colander while you get everything else together.
If you're shredding your own potatoes they won't need any extra draining.
Step 3: Preheat and Combine!
Chop the onion and melt the butter.
Then combine all the ingredients in your baking dish. Mix very well! You want the potatoes to be coated with everything. After it's mixed, press the potatoes flat in the dish.
Step 4: Bake!
If you'd like a little more color, broil it on high for 5-10 minutes. I love doing this because it makes the top nice and crunchy. :D
Step 5: Serve!
It's also a really good midnight snack when it's cold right from the fridge.