Thursday, October 11, 2007

Hashbrown Casserole

Submitted by Marci Smith
(I doubled the recipe below for our Life Group)
2 lbs. frozen hashbrowns (no need to thaw)
8 oz. sour cream (I use light)
1 can cream of celery soup
2 c. shredded cheddar (I use 2% milk fat instead of full fat)
1/4 c. melted butter (I use the real stuff)
2 T grated onion (I use more...and just chop it into small pieces)
1 t. salt
Mix everything except hashbrowns. Pour mixture over hashbrowns and mix thoroughly. Bake uncovered for 1 hour on 350 degrees

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