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 pepperThe 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.
