Hash Brown Potato Casserole

Last week, I waxed poetically about my Mom's brunch casseroles with a recipe for blintz souffle.  This week, another cheapie, yummy casserole - Hash Brown Potato Casserole.  It's not the most healthy of dishes, but it is super delicious.  And, you can assemble it the night before and keep in the refrigerator until the next morning, then bake it.  And who doesn't like a simple breakfast preparation?

Hash Brown Potato Casserole.

2 lbs. frozen hash browns, slightly thawed
1/2 cup melted butter
1 can cream of mushroom soup
1/4 cup chopped onion
1 cup sour cream (low-fat is okay)
1 cup grated Cheddar Cheese
Salt and freshly ground pepper to taste

In a bowl, mix the ingredients.  Spread into a 9x13 casserole dish.   Bake in a 350 degree oven, covered, for 1 hour.  Allow to cool 10 minutes before serving.

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