Liz's Hash Brown Casserole
30 oz. pkg. frozen Ore-Ida hash brown potatoes
1 small sweet onion, chopped
1/2 c. bell pepper, chopped
2 cloves garlic, minced
1 pint sour cream
1 stick unsalted butter, melted
1 can cream of chicken soup
1 t. ground fresh black pepper
2 c. Cheddar or Monterey Jack cheese, grated
2 T. olive oil
Preheat oven to 350 degrees.
Thaw hash browns and place in large bowl.
Sauté onion and garlic in olive oil.
Combine sour cream, butter, soup, and pepper in a small bowl.
Add cooked onion, garlic, and cheese.
Pour into hash browns.
Spray 9X13 baking pan with Pam.
Pour all ingredients into baking dish.
Bake 1 hour until bubbly.
Pairs Well With
This is a recipe that was given to my mother by Liz Stuvick, a cousin of my dad. I added garlic and removed salt from the recipe, since the soup has plenty of salt. So good!