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Paula Deen’s Hash brown casserole Recipe

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This recipe for Paula Deen’s Hash brown casserole is from New Beginnings Community Church Cooks are the Best, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs (30 oz. bag) frozen hash browns
3 cups Monterrey Jack shredded cheese
1 10.75 oz can Cream of Chicken & Mushroom soup
2 cups (16 oz.) light sour cream
1/2 cup (1 stick) melted butter
1/2 cup of chopped onion
A dash of salt, pepper, and garlic powder
Directions:
Directions:
Pre-heat oven to 350 degrees.

While your oven is warming up, in a large mixing bowl, combine the frozen hash browns (I like to set mine out a little before so that they're easy to stir), 2 cups of cheese, condensed soup, sour cream, melted butter, onion, and seasoning.

Grease a 13x9 pan (I used Pam) and pour in hash brown mix.

Bake for 35 minutes.

Remove pan from oven and add the remaining cheese to the top.

Bake for 10 more minutes or until golden brown.

 

 

 

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