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Hashbrown casserole is probably my favorite southern food dish. It's supposed to be a side dish, but who can really stop at just one tiny serving? Go ahead and fill up the plate! Decadent, yet simple, it's suited for a fancy brunch or Thanksgiving Dinner. I've made it over and over throughout the years for so many different occasions, and I've finally perfected the recipe.
30-ounce bag of frozen shredded hash browns
4 cups of sharp shredded cheddar (set 1 cup aside)
1/2 cup of melted butter
1 cup of sour cream
2 10-ounce cans of cream of mushroom soup
1/4 tsp of salt
1/4 tsp of pepper
Preheat oven to 400 degrees Fahrenheit. In a large mixing bowl, combine ingredients in this order: shredded hash browns, 1 cup of shredded sharp cheddar, sour cream, cream of mushroom soup, salt and pepper. Mix thoroughly. Add 1/2 cup of melted butter and mix thoroughly, again. Spread evenly into a 9 x 13-inch casserole dish. Top with 3 cups of shredded cheddar cheese. Bake for 30 minutes.
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Savor the moment!
Natalie from Deerwood + Jones