I made Hashbrown Casserole in the ’80 and ‘90s and thought it was delicious. It fell off my radar when I moved away from casseroles and started making more ‘food from scratch.’ But I made it recently for brunch and it was still just as good. In case it fell off your radar too, here is a reminder of how easy it is to prepare.
In a large bowl, combine 8 ounces of sour cream and 1 can of cream of celery soup. Add a partially thawed 30-ounce bag of hashbrowns, 2-3 finely chopped green onions, a jar of drained pimentos, 1 cup (or so) of freshly shredded sharp cheddar cheese, ½ cup of cooled melted butter, and salt and pepper to taste. Mix well and spoon into a large casserole dish. Smooth the top and sprinkle with more shredded sharp cheddar cheese. Pop into a 350-degree preheated oven and cook for 50 minutes until it is hot and a little bubbly.
Besides being delicious, the other good thing about Hashbrown Casserole is that you can make it your own; you can add sausage, bacon, diced tomatoes-whatever you wish. I hope you will try it again. Enjoy!
Sounds Delicious!! Can’t wait to try it!