Hashbrown Potato Casserole Recipe

This is one of my family's all time favorite potato casseroles.  It is not a low fat or healthy casserole but it is really yummy!!  You could probably modify it and make it a little healthier but I think I will stick with the original recipe since I only make it for holidays and potluck dinners.  This will be one of the side dishes we will be enjoying on Easter Sunday.

Hashbrown Potato Casserole

• 1 package frozen Hashbrown Potatoes (thawed)
• 1 can Cream of Chicken Soup (I have substituted Cream of Mushroom & Cream of Onion with good results)
• 2 1/2 cups Shredded Sharp Cheddar Cheese
• 1/4 cup milk
• 1 cup Sour Cream
• 1 packet Dry Onion Soup Mix (or 4 tablespoons Homemade Gourmet Sunday Roast Seasoning)
• 3 tablespoons Butter
• 1 cup crushed Potato Chips

Combine soup, milk, sour cream.& onion soup mix in a large bowl.  Mix in shredded cheese.  Slowly add potatoes to the mixture and stir until potatoes are completely coated.  Transfer to a 9x13 lightly greased baking dish.  Top with crushed potato chips.  Cut butter into small pieces and evenly sprinkle accross the top of the casserole.  Bake at 350 degrees for 40-45 minutes.  This can also be prepared in the crockpot.  Follow the same directions except put in a lightly greased crockpot and cook on low for 4-6 hours.



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