A good friend's classic cheesy hash brown casserole recipe. It is very easy to make and is a crowd pleaser.
Ingredients
- 2 pounds Frozen Hash Browns
- 1/2 medium Onion
- 1 tsp. Salt
- 1/2 teaspoon Pepper
- 2 cans Cream of Chicken soup
- 1 pint Sour Cream
- 3/4 pound Sharp Cheddar Cheese (shredded)
- Round Buttery Crackers
- Butter
Directions
- Mix together all ingredients EXCEPT crackers and butter.
- Place in a greased 9" x 13" casserole dish.
- Crumble crackers and place on top.
- Either dot top with butter or melt butter and drizzle over top.
- Bake 50 - 60 minutes if hash browns are thawed OR Bake 90 minutes if hash browns are frozen.
Also posted here.
This is a nice alternative to the standard Cream of Mushroom soup casserole. I often double this for a holiday gathering. Based on Grandma's Green Bean Casserole
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon white sugar
- Small onion, diced
- 1 cup sour cream
- 3 (14.5 ounce) cans French style green beans, drained
- 2 cups shredded Cheddar cheese
- French's Fried Onions
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
- Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
- Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.
