Liz's Hash Brown Casserole


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Serves 10-12 | Prep Time 15 | Cook Time 60

Why I Love This Recipe

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!


Ingredients You'll Need

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


Directions

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.


Questions, Comments & Reviews



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