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Classic Hashbrown Casserole

This one is kind of a classic.

I cleaned it up a little bit - you can adjust things to your liking.


Hashbrown Casserole

1 16 oz. package frozen hashbrown potatoes (shredded or cubed - I prefer shredded)
3/4 - 1 c. sour cream (light works fine, and you can use less - depends on how creamy you like it)
1/4 c. unsalted butter, melted (you can use less or omit if you like)
1/2 medium onion, minced
1 c. shredded cheddar cheese (save a little to sprinkle on top)
1/2 tsp. ground black pepper
1/2 tsp. kosher salt

Preheat oven to 350 degrees. Coat a 9" x 13" baking dish with nonstick spray or butter. In a large bowl, combine ingredients, and stir to combine. Spread mixture in pan, and bake for about 30 minutes covered in foil, then uncover and cook about 15 minutes more or until hashbrowns are cooked, cheese is melted, and top begins to brown. 

To freeze: Pr
epare ingredients as above, spread in prepared foil pan, cover tightly with foil, and freeze.  Thaw in fridge to cook. (You might get a little bit of a grainy texture, but it will still taste great.)

If you need crunch on top, you can add crushed cornflakes, potato chips, Ritz crackers, etc. 

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