Hashbrown Casserole Recipe

I wanted something comforting tonight for dinner. So after a tough 30 minute circuit workout at Curves and a 30 minute walk through the neighborhood I got in the kitchen and started making a hashbrown casserole. I was too hungry to snap pictures and well, now I’m too lazy to do it. But I’m sure you’ve all seen a hashbrown casserole before. If not, you can imagine it from the recipe and/or Google it.

Hashbrown Casserole

1 lb. shredded frozen hashbrowns, thawed (typically half a package)
1 c sour cream
1/2 can cream of chicken (or cream of celery or mushroom, whatever you prefer)
2 c shredded cheese (I used Mexican cheese blend this time but you can use whatever you have on hand..I think something with a cheddar is best though)
salt and pepper to taste
1/2 c shredded cheddar cheese

Preheat oven to 350 degrees. Mix hashbrowns, sour cream, cream of chicken soup, 2 c cheese, and salt and pepper together. Place potato mixture in greased casserole dish and bake uncovered for 30 minutes. Remove from oven and top with cheddar cheese. Bake another 10 minutes or until cheese is melted.


As I waited for my casserole to cook I threw together brownies to bake. I’m now waiting (not so patiently) for them to cool so I can eat them up. I took a brownie mix I had on hand and the mixed in 1/2 tsp of cinnamon and 1 tsp of red pepper. The batter had heat but it was good. So I can hardly wait to eat a hot brownie with a glass of milk. Yum!

What did you have for dinner?


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