Thursday, October 25, 2007

Hashbrown Casserole

If you like Cracker Barrel's hashbrown casserole then you are going to love this dish! It's a great alternative to baked potatoes and is ready in a flash.

2 lbs frozen hash browns, shredded or diced
1 (10 1/4 ounce) can low fat cream of chicken soup
1 pint sour cream
1/2 cup onion, diced
2 cups 2% shredded cheddar cheese
1 t salt
1/4 t pepper

Preheat oven to 350 degrees and spray an 11 x 14 baking dish with cooking spray.
Mix the above ingredients together in large bowl and place in prepared pan. Bake for 35-40 minutes or until brown on top- stirring about half way through cooking.

TIP OF THE DAY: To insure that your potatoes aren't too watery, thaw hash browns in microwave before making this dish. Dump them out on a paper towel and pat dry before putting them into bowl for this recipe. Also, to make this a complete meal, add a cup and a half of diced ham and you have a complete dinner!

Tomorrow's Daily Special: Caramel Apple Cheesecake Bars