Hashbrown Casserole

1 large onion, chopped
1/2 green pepper, chopped (opt.)
28 oz. bag shredded *hash brown potatoes, thawed
1 can cream of mushroom soup
1 c. sour cream
2 c. shredded sharp cheddar cheese
1 t. salt
1/4 t. pepper (opt.)

In skillet, saute chopped onion and green pepper till softened. Set aside.
In a bowl, combine cream of mushroom soup, sour cream, salt, pepper, and cheese. Add sauteed vegetables and thawed hash brown potatoes (do not put in frozen or they will be too wet in the casserole).
Spray a 9 x 13 inch glass baking dish and add your potato mixture. Top with cornflake crumbs or French’s Fried Onions. Bake for approximately 50 minutes, stirring halfway through baking time.

*Note: If you do not have prepared hash browns, you may use about 2 lbs. potatoes (wash, peel, and shred) but your baking time will be increased.

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