Easy Hashbrown Casserole

The original recipe called for cornflakes on the top (for crunch effect). I decided to omit that. My favorite part - no cream of anything in this recipe. 

 

This recipe was soooo easy and quick to put together.  Next time I will add my sausage to it.  This will be great as a side dish or a full meal!!!!! 

 

Source: Adapted from My Blessed Life

Course: Gluten Free Breakfast/Brunch

 

Ingredients

• 32 oz. shredded frozen potatoes
• 1 1/2 cups sour cream {I just use an entire 16 oz container of fat free sour cream.}
• 1/2 cup milk (I used 1%)
• 1 med onion chopped
• 1/2 stick butter
• 2 generous cups shredded cheddar cheese
• 1 1/2 teaspoon salt
• pepper to taste optional

Directions

1. Preheat oven to 350 degrees.
2. Saute onion in butter.
3. Mix potatoes and shredded cheddar cheese together.
4. In a small bowl, sour cream, onion, milk, salt and pepper.
5. Add to potato mixture.
6. Mix well.
7. Pour into a greased 13×9 casserole dish.
8. Bake 30 minutes.
9. Sprinkle extra cheese on top and bake until cheese is melted (and slightly browned for my family).