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Thanksgiving Recipe: Delicious Hashbrown Casserole

This casserole is so good, y’all. We made the mixture tonight so we could bake it in the morning for Thanksgiving and I actually had Dustin hold some back so we could make it for ourselves tonight. Selfish? No. Wise? Precisely. It’s super easy to make and it tastes amazing. It just wouldn’t be right for me to talk about how good it is without sharing the recipe with you. So here it is! 

Ingredients:
1.5 Bags of Frozen Shredded Potatoes (about 2 lbs.)
1 Family Size Can of Cream of Mushroom Soup
1 Cup of Chopped Onion
5 Cups of Cheddar Cheese
3 Cups of Sour Cream

Preheat oven to 350 degrees.
Mix all ingredients (reserving one cup of the cheddar cheese) together in large bowl.
(Your best bet is to use your hands, but just so you know it’s SO cold!)
Pour mixture into a greased glass or metal baking dish.
Bake for approximately one hour.
Remove from oven and sprinkle the remaining one cup of cheddar cheese on top.
Bake for approximately 15 more minutes to melt cheese. 

Enjoy! : )

 

What are you guys looking forward to eating at Thanksgiving tomorrow? 

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