Hashbrown Potato Casserole

Any potato dish goes great with many chicken recipes.
My favorite is country style mashed potatoes (see Momma's Lumpy Potatoes under vegetables).

Another favorite potato dish among us southerners is this one made with frozen hashbrowns.  

Hashbrown Potato Casserole  

1 bag (2 pounds) frozen hashbrowns, thawed
1 can cream of chicken soup
6 to 8 strips cooked bacon, crumbled
1/4 cup finely chopped onion
1 small jar diced pimento, drained well
1/4 cup butter, melted
1/2 cup of sour cream
1/2 cup of milk
1 teaspoon salt
1/4 teaspoon pepper
3 cups of shredded Colby jack cheese

Preheat oven to 375 degrees F. In a large bowl, combine soup, bacon, onion, pimento, butter, sour cream, milk, salt, pepper and 2 cups of the cheese. Mix well. Stir in the hashbrowns. Pour into a 9x13x2 inch lightly sprayed baking dish. Sprinkle remaining cheese on top. Bake for 1 hour. Allow to sit 10 minutes before serving.


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