hashbrown casserole
Every year for all my 54yrs, my aunt Judy has made the absolute best, most wonderful "cheese potatoes" - twice baked potatoes, for Thanksgiving and Christmas. No holiday is complete without these wonderful treats. I do not even try to make them, I know they will not taste like hers! I served this casserole at Christmas breakfast 2yrs ago and my aunt Judy flipped out! She swears that it is better than her cheese potatoes. Now we have both at every holiday meal!
prep time
10 Min
cook time
1 Hr 30 Min
method
---
yield
8 serving(s)
Ingredients
- 32 ounces frozen bag hashbrown, thawed
- 2 cans cream of chicken soup
- 8 ounces sour cream
- 3/4 cup onion, chopped
- 3/4 cup cheddar cheese, shredded
- 3/4 cup swiss cheese, shredded
- 1/4 cup parmesan cheese, shredded
- 1/2 teaspoon pepper
How To Make hashbrown casserole
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Step 1Preheat oven to 375 degrees. Spray 13x9 inch pan. Combine all ingredients. Pour into pan. Bake 1 1/2 hours. - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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