Saturday, September 03, 2005

Hashbrown Casserole

32-oz. package frozen diced hashbrowns, completely thawed
1/2 cup butter or margarine, melted
1/2 cup onion, minced
1 can cream of chicken soup
16 oz sour cream
2 dashes Tabasco
2 cups shredded Sharp Cheddar cheese
Hormel bacon pieces (optional)

Preheat oven to 350F.

Combine hash browns, butter, onion, soup, sour cream, Tabasco and cheese. Stir well. Spoon into greased 9x13 pan or large casserole. Top with bacon pieces if desired. Bake 1 hour.

CROCKPOT: This is great in the crockpot! Spray crockpot with cooking spray, mix everything together and dump it in. Cook on high 3-4 hours.


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