Farmers' Guest House blog
March 11th, 2013

Hashbrown Casseroles

There’s nothing like comfort food to warm you up on a cool almost Spring day.  Served in individual ramekins, each guest enjoys their own portion of heaven!

Hashbrown Casserole

2 lbs frozen hash browns
½ cup melted butter
2 cans cream of chicken soup
1 pint (2 cups) sour cream
½ cup chopped onion, or 3 Tablespoons of dried onion
2 cups grated cheddar cheese
1 teaspoon of salt
¼ teaspoon of pepper
 

The night before, remove the hashbrowns from the freezer and place in fridge to thaw.

Preheat the oven to 350˚.  If using dried onion, rehydrate in 4 Tablespoons of warm water.

In a large bowl, combine all ingredients except the hashbrowns until smooth.  Add hashbrowns.  Pour into a greased  11 x 14 or individual ramekins.  The number will depend on the size of the ramekins; I can get 18 8oz ramekins out of one recipe.

Bake for 45 minutes or until brown on top and bubbly around the edges.

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