Sunday, March 17, 2013

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
  • 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
  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).

No comments:

Post a Comment