Cheesy Hash Brown Casserole

A staple on Southern breakfast and brunch tables everywhere.  You can jazz it up with the addition of onions, bell peppers, chopped ham, etc.  But this is the tried and true version that's simply a great addition to your menu during the holidays.

1 can cream of chicken or cream of celery soup

8 oz. sour cream

1 small package shredded frozen hashbrowns (thawed) or 2 small packages of fresh hashbrowns

freshly ground black pepper

2 cups shredded cheddar cheese

Preheat oven to 350 degrees F.  Spray a 9 x 13 baking dish or equivalent size with non-stick spray.

In a large bowl, combine soup with sour cream.  Fold in hash browns to combine and then stir in cheese. 

Spoon into the baking dish and cover with foil.  At this point, you can refrigerate overnight or place in oven.  Let cook for 30 - 35 minutes and then remove foil and let the cheese brown a bit. 

Makes great leftovers.  Garnish with a little chopped parsley, if desired.

For a kicked up version, use pepper jack cheese and add a diced jalapeno or serrano pepper!


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