Hashbrown Casserole

I got a hankering for this casserole recently when some coworkers and I -- a globally dispersed group -- were discussing the concept of cookie salad, which is a phenomenon that seems to be pretty specific to the Midwest. It's good standard potluck fare, and any North Dakotan worth his or her salt loves a good potluck. (I'm generalizing, but I'm also right.)

One thing led to another in my mind, and I was thinking about this potato dish, which I first tasted -- yes, here it comes -- at a potluck. My coworker Jo brought it, and it was a huge hit. She has since told me that it's a pretty common recipe from community cookbooks and such, there are several variations, and you can't mess it up.

Basically, you take frozen hash browns, add some condensed soup, sour cream and cheese, add something crunchy on top, and bake it into this yummy, cheesy pile. And really, who doesn't love a yummy, cheesy pile?

Hashbrown Casserole
Serves 8-12

2 lb. shredded hashbrown potatoes, thawed
1/4 c. butter, cut in thin slices
1 can condensed soup, such as cream of chicken or cream of celery
8 oz. sour cream (light works)
8 oz. shredded cheese (such as cheddar or Colby-Jack)
Onion salt and pepper
1 1/2 c. crushed potato chips

1. Preheat oven to 350 degrees. Spray a 9x13 casserole dish with cooking spray.

2. Combine hash browns, butter, soup, sour cream, and cheese until well combined, and spread evenly in dish. (I combined this right in the dish.)

3. Sprinkle with onion salt and pepper, and then top with crushed potato chips.


4. Cover and bake for 1 hour.

5. Let set a few minutes before serving.