Hashbrown Casserole

Hashbrown Casserole is pretty much a staple in our home.  At the end of the recipe, I will include some variations we sometimes include:

Preheat oven at 400 degrees F

8 oz sour cream

26 oz (Family size can) cream of chicken

2 cups sharp cheddar grated

onion chopped or onion flakes

32 oz bag diced hashbrowns (I prefer cubed, not shredded)

sprinkle sea salt to taste

1 row ritz crackers crushed

1 stick butter melted

Mix first 4 ingredients, then slowly add in the hashbrowns.  Salt the mixture and stir, then pour into large casserole dish.

Sprinkle the crumbled ritz crackers over the mixture.  Pour melted butter over the ritz crackers.

Cover casserole dish with aluminum foil.

Bake at 400 degrees for approx 65 minutes, or until potatoes are tender.  (65 min is perfect for my oven)

VARIATIONS I like to make:  when mixing in first 4 ingredients, either mix in 1 lb browned cooked hamburger meat, 1 lb browned cooked sausage, or 1 lb diced, cooked chicken breasts…can divide into two medium size casserole dishes when adding these ingredients instead of one large casserole if desired…another variationn I love is as follows:take approx 1 lb boneless, skinless chicken breasts and dip in 2 slightly  beaten egg yolks, then dip in flour mixed with season-all for taste…brown lightly in canola or veg. oil on both sides on stove top in skillet.  Line bottom of casserole dish with pieces of fried chicken (not totally cooked).  Top with grated cheese, and then remaining hashbrown casserole mixture and bake as specified above.  YUM!!!

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