Hashbrown Casserole

This is another go to recipe when it comes to a side dish.

Easy to make, travels easy, and can be made in advance.

Hashbrown Casserole

1 16 oz. container sour cream

2 cans cream of chicken soup

1 small onion, diced

¼ cup milk

Seasonings: seasoning salt, pepper, garlic powder, red pepper flakes

1 pkg. southern style hashbrowns, frozen

2 cups shredded cheese (Colby jack or cheddar)

Spray 9x13 baking dish with non-stick cooking spray.

In a large bowl, combine first 5 ingredients.  Mix well.  Add hashbrowns and mix well.

Spread out in the baking dish and top with cheese.

Bake for about 1 hour at 350 degrees.

TIP: If you need the casserole done quicker, try covering with aluminum foil.  It will keep the heat in and it will reduce cooking time by about 15 minutes.  Also, you could hashbrowns that are thawed instead of frozen.

TIP: You could also replace the cream of chicken soup with any cream soup (mushroom, celery, etc.)

Also, melt a few TBSP of better and 2 sleeves of Ritz crackers and combine.  Then spread over top of casserole with about 5 minutes of baking time left.