HASHBROWN CASSEROLE

(from Sue)

2 lb hash browns - thawed 1/2 cup onion chopped

8 oz. shredded cheddar cheese 1 can cream of chicken soup

8 oz. (small) sour cream 1 tsp. salt

1 stick oleo -melted 1/2 tsp. pepper

Melt oleo.  Add soup until well combined.  Remove from heat and

add sour cream, onion, salt and pepper.

Combine cheese and hash browns in a 9x13” baking dish.

Pour soup mixture over hash browns and cheese (save enough

cheese to cover the top).  Mix all together until well combined.

Cover the top of the dish with a layer of cheese.

Bake at 400° for 45-60 minutes (until golden brown on top)

(watch carefully to not over bake)

Variation

Mix casserole the night before and refrigerate

Place cold into over and preheat with oven

Bake for 25 - 30 minutes

Dump into a crockpot on low heat

For 2 to 4 hours