Comfort Food at Its Best: Indulge in the Creamy Goodness of Hashbrown Casserole

This casserole is a crowd pleaser. It is quick and easy to make. I will make it for a crowd and sometimes when I get to craving it I fix it just for John and I. I freeze the leftovers then when I want some more I just put in the oven and heat it up. This is one of my favorite casseroles. It is also one of my families favorite casseroles.

Anything you can cook on the stove or in the oven can be cooked on your grill. I love cooking on my grill all year around.

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Hashbrown Casserole aka Funeral Potatoes

Ingredients:

• 1 bag of Frozen Shredded Hashbrown Potatoes, thawed

• 1 onion, chopped

• 8 oz sour cream

• 2 small or 1 large can of cream of chicken soup

• 8 oz cheddar cheese

• 1 stick melted butter

• Panko Breadcrumbs

Directions: Preheat your grill or oven to 400 degrees.

1. Melt the butter in the casserole dish or cast iron skillet.

2. Mix potatoes, onion, sour cream, soup and cheddar cheese together until combined.

3. Pour 1/2 of the butter into the onion, sour cream, soup and cheddar cheese mixture then mix thoroughly.

4. Put the mixture in the casserole dish or cast iron skillet.

5. Combine the butter and the breadcrumbs until the breadcrumbs are moist. Add breadcrumbs as needed. Do not mix in too much or it will be dry.

6. Spread breadcrumb mixture on top of casserole.

7. Bake for 35-40 minutes.

8. Serve.

Depending on the holiday if I have leftovers I also put them in the casserole. If I have ham left over or turkey left over I will just combine it with the other ingredients. This recipe is completely adjustable.

Please leave a comment to let me know if you enjoy.