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Wednesday, November 25, 2015

Hashbrown Casserole

Photo courtesy Maggie Armstrong
    One of the family favorites at every holiday dinner is hash brown casserole. One of the girls at work shared her recipe and I've been making it for years. Recently at a holiday recipe contest I discovered a new twist on an old favorite. A carton of French onion dip gives this dish a very creamy texture with a pop of flavor. Maybe that's why it was the side dish winner in the holiday cooking contest.

Hashbrown Casserole
Mary Weber, Fransisco, IN
1 - 32 oz. bag frozen unseasoned hash brown potatoes
1 - 8 oz. carton sour cream
1 - 8 oz. carton of French onion dip
1 can cream of chicken soup or cream of mushroom soup
2 cups shredded cheddar cheese
1 stick of margarine melted

Preheat oven to 350 degrees.

Combine all ingredients except margarine in a large bowl.
Place in a greased 9x13 baking pan. Top with melted margarine.

Bake for 1 - 1 1/2 hours.

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