Easy Hashbrown Casserole Recipe

I wanted to share my friend, Kristy’s recipe for Easy Hashbrown Casserole. It is SO good. When I was pregnant with our fourth baby, I think that I made this about 3 times a week (which meant that I ate it every day because there is enough for left-overs).  I also used to be a part of MOPS (Mothers of Preschoolers) and when it was my turn to bring a dish, I would bring this.  It was always a hit!

Our kids love to help me make this because it is easy to make and they can easily take a part in it.  I think that this is as important as WHAT we make because quality time with your kids is so very important.  On the same note, research proves over and over again about the importance of eating dinner (or a meal) together.  I wrote about this in the past, if you want to read more about it: New study on eating dinner as a family.

I normally make this as a side dish, but if I have chicken or ham, I will just lay it on top or mix it in and it has just become a meal! You can add other things, too, like green peppers and onions to have a full-blown casserole for your family.

I buy McCain hash browns. They are the best quality and they have the most nautral ingredients.

 Ingredients:

• McCain hashbrowns (I buy the frozen and it is normally thawed enough by the time that I get home)
• 8 ounce sour cream
• one stick of butter
• 1 can cream of mushroom soup
• 2 cups of shredded cheese

  You can customize it by adding some frozen veggies, too. (Onion & peppers would be great)

Mix all of these ingredients together.

Spray a baking dish with cooking spray

Add the ingredients

Bake this at 350 for 30 minutes.

That’s it- it is so good and I love it!