24 oz frozen orada Hash Brown potatoes thawed & drained
2 cups sour cream
1 can crm. of chicken soup
1 stick oleo/or butter
1 tbsp. minced onion
2 cups shredded cheddar cheese
Place potatoes in 13"x9" glass baking dish. Pour above mixture over potatoes & mix GENTLY.
Top w/ 2 cups crushed onion rings
Dot top w/ oleo/or butter
Bake @ 350 for 50 to 60 minutes
My notes: I used extra sharp cheddar, and only used 1 cup of sour cream for this, when mixing everything together 2 cups looked like it would just be too much, and my casserole turned out plenty creamy and delicious. This reminds me of the hashbrown casserole that Cracker Barrel serves - a really addictive treat that goes with any breakfast food.
Greg and I loved this and both of us had seconds. It was the perfect addition to a breakfast for dinner we were having.
The next morning I fried a cold slice of the casserole in a skillet and topped it with a sunny side up egg & fresh ground black pepper, and it was incredible.