Cheesy Hashbrown Casserole

This year at work in conjunction with our annual white elephant/Christmas party celebration we decided to have a pot luck, so that meant bringing something. I procrastinated for days on end before finally deciding that I would make this casserole. I looked at dozens of side dish recipes and finally thought to myself, why am I making this such a hard decision? I mean I like cheese and I like potatoes, so why not give it a try? I’ll admit it, I almost deviated from the recipe and left out the sour cream (I don’t like sour cream) but I decided to give the recipe a try according to the original directions. Needless to say this was a good side dish, it made more than would actually fit in my 9×13, so you might want to bake the excess in a small baking dish similar to the one I used above. Now get up and get baking, this casserole is waiting for you!

Ingredients:

2 pounds Frozen Hashbrown Potatoes
1/2 stick Butter, Melted
1/2 medium Yellow Onion, diced
1 pint Sour Cream
2 cups Sharp Cheddar Cheese, Shredded
1 can (10.75 oz.) Cream Of Chicken Soup
1 teaspoon Salt
½ teaspoons Pepper

Directions:

Preheat oven to 350 degrees. In a large bowl, combine all ingredients, being sure to mix thoroughly. Pour mixture into a greased 9×13 pan. Place into the oven and bake at 350 degrees for 45 minutes. Turn up the oven to 425 degrees and bake for 15 minutes, lightly browning the top of the casserole.

Just a reminder… don’t forget to season this casserole like I did! It will be good,but definitely lacking in the overall taste without salt. What can I say, being pregnant is reeking havoc on my brain and it’s ability to follow a new recipe. I continue to try new recipes, I will master this set back – it is after all the best reason to forget things 🙂