Cheesy hashbrown casserole. Frozen hashbrowns (2 lbs, shredded or cubed work, or even fresh potatoes chopped up), about 8 oz of sour cream (more if you like), cheese (shred your own, pre-shredded, any kind - cheddar, colby, jack, a mixture is my favorite), cream of ___ soup (I use 2-3 small cans of celery but it's all personal preference), onions (optional, fresh chopped, frozen, or the dried ones, all to taste), a little black pepper to taste. I like to grease the pan (9x13) with real butter. Mix all ingredients, add more of anytihng you want, pour into the pan, and you can cover and bake for a couple hours, leave uncovered and bake an hour or so, or you can even throw it in the crock pot for a few hours (I usually do 8 hours on low, and stir it after 4 hours & 6 hours) if your oven is full! Then lots of veggies (fresh or frozen, steamed) and a nice fruit salad.
at 12:00 PM on Mar. 24, 2011