Monday, September 10, 2012

Creamy Hashbrown Casserole

'Creamy Hashbrown Casserole'
Source: Paula Deen


1/4 cup butter
1 onion, chopped 
1 container sour cream (16 oz)
1 can cream of celery soup (10.5 oz) 
1 package shredded Cheddar and Monterey Jack cheese blend (8 oz)
1/2 teaspoon garlic powder 
1 package frozen shredded hash brown potatoes, thawed (30 oz)
1 teaspoon salt 
1/2 teaspoon ground black pepper 
2 cups crushed potato chips


1. Heat oven to 350. Spray an 8x8 casserole dish with cooking spray.

2. In a small skillet, melt butter over medium heat. Add onion, and cook 3 to 4 minutes, or until soft. Pour onions into a large bowl.

3. Add the sour cream, cream of celery soup, cheese, garlic powder, hash browns, and salt and pepper. Combine until well blended.

4. Pour mixture into prepared baking dish. Top evenly with crushed potato chips and bake for 45 minutes, or until hot and bubbly.

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