This is an accidental recipe. I accidentally doubled the sour cream and cheese on a hectic holiday and everyone LOVED it! Leave it to a "fat gal" to double the "goody" of the recipe! If I don't make it this way, the family says...what did you do to it this time?? LOL
2Mix the first 8 ingredients together. (I thaw the hashbrowns at room temp., in a collander to remove excess liquid and make blending easier...it's not necessary). Pour into a prepared (pam or butter) 3 qt. casserole dish.
3Choose which topping to use and mix with the butter. Pour over the casserole.
4Cover casserole with aluminum foil and bake for 1 hour. Remove foil and bake an additional 15 mins., to brown topping. Let stand at room temp. for 10 mins. to set some and serve.
5**I often use light or fat-free sour cream.
**I also cut back on the butter in the topping if it appears too "greasy"
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