Hashbrown Casserole

Ingredients

·         1 lb frozen hash browns, thawed

·         4 cups of shredded sharp cheddar cheese

·         16 oz container sour cream

·         1 cup frozen onions

·         2 10.5 oz cans cream of chicken soup

·         1 tsp black pepper

·         Potato chips, plain

·         Half a stick of butter

Directions:
Preheat oven to 350.

In a large mixing bowl, add thawed hash browns, cheddar cheese, sour cream, onions, cream of chicken soup and black pepper.  Mix until all ingredients are fully incorporated.

Transfer ingredients into a casserole dish.  I use (2) 8 X 8 disposable foil pans because I know that I will probably use one immediately, and freeze one for later*.

Topping:
Add potato chips to large plastic food storage bag.  Crunch.  You will want to get about 2 cups of crunched chips. 

Melt butter in a microwave safe container.

Add butter to chips in food storage bag.  Mix to coat chips.

Set topping aside.

Place your casserole in the preheated oven.  Cook for 15 minutes.  Carefully add the topping to the casserole and finish baking;  about 15 more minutes.

Check casserole – your oven may cook differently, and you don’t want to burn the chips.

Serve and enjoy!

*If you are freezing your casserole(s) – do not add topping.  Cover your pans with aluminum foil, and label.  Don’t forget to add the date.