Hashbrown Casserole
This recipe made it to the Loveless back in the 1950's when canned-soup cookery was at its peak. It has since become a favorite side dish among regular customers.
Ingredients
- 30 oz bag shredded hash brown potatoes
- 1 yellow onion chopped
- 8 oz bag shredded Cheddar cheese
- 10¾ oz can cream of chicken soup
- 16 oz container sour cream
- 1 tbsp salt
- 1 tbsp black pepper
Method
- Preheat the oven to 375°F. Combine the potatoes, onion, cheese, soup, sour cream, salt and pepper. Mix well.
- Pour into a 9 x 13-inch greased casserole dish, and bake for 25 to 30 minutes or until the top is browned.
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