Cheesey Hashbrowns

1 can cream of celery soup (any “cream of” will work)
½ cup milk
½ c sour cream
¼ tsp pepper
24 oz. frozen hashbrowns – thawed
1 c chedder chesse

Combine soup, milk, sour cream, pepper and ½ tsp salt. Stir in potatoes and ½ c cheese. Spoon this into 9x12 baking dish. Top with remaining cheese. Bake at 350 degrees for 30 minutes.

In my family we call this Hashbrown Casserole.

One 32 ounce package, hashbrowns
3/4 cup, butter, melted
1/2 cup, chopped onion
1 can, cream of chicken soup
8 ounces, sour cream
1 cup, shredded cheddar cheese
2 cups, corn flakes

Combine the hashbrowns, half a cup of the butter, the onion, soup, sour cream and the cheese in a bowl and blend well. Pour into a greased casserole dish. Crush corn flakes in a bowl and stir in remaining butter. Sprinkle this over the potato mixture and bake at 350° for 50 minutes.

Log in or register to write something here or to contact authors.