Hashbrown Casserole

Hi there.  There's probably no one left out there because I posted a whopping two recipes last month.  Sad. Pathetic.  I know.  I've breached my duty as a food blogger.

I'll try to purge the words duty and breach from my vocabulary.

After nine weeks of preparation, I finally took the bar exam last week.  (Sigh of relief.)

I know you're almost as relieved as I am that the bar exam is over.  Now I'll stop talking about it, right?  Right.

So I actually did take a couple hours off of studying one day and actually left my house.  Wearing real clothes and everything.  And I went to MOPS.  And I took this hashbrown casserole.

And it was warm and creamy and cheesy and yummy.

And then I came back home, put back on my yoga pants and my husband's Kentucky t-shirt, and hit the books again.

Thank goodness my life is back.

Creamy Hashbrown Casserole


2 lb. bag frozen hashbrowns
10 oz. can cream of chicken soup
1 cup (8 oz.) sour cream
1 cup whole milk
1 tsp salt
1 tsp pepper
2 cups (8 oz.) shredded sharp cheddar cheese
1 stick butter
1 onion, diced

Melt the butter in a skillet and saute the onion for about 5 minutes over medium heat, until it begins to soften.  In a large bowl, stir the remaining ingredients together and stir in the butter and sauteed onion.  Spread in a greased 9x13 casserole dish and bake on 350 for about an hour, until golden brown on top and bubbly on the sides.

You can make this (unbaked) up to two days in advance and store it in the refrigerator.  When you are ready, let it sit on the counter for about an hour (until it comes to room temperature), then bake as directed.