(since there's no Trader Joe's for
my butter and chocolat croissants-drat!)
Mimosas for me and the Mr.
Sparkling cider for the Jr's.
Hashbrown Casserole has been a part of my
traditional Christmas morning breakfast
since my Petunia was two.
So that makes it, 13 years!
And honestly, we never EVER tire of it.
The recipe was given to me from one of my besties
when our children (us, really)
were in Mom's Club and we did
our regular brunch get together.
Since I'll be making this again on Wednesday
and I wasn't thinking ahead,
I scoured Pinterest for a pretty
picture and found this blog
with the same ingredients.
This pretty picture is from Miss. Sarah
and I'm glad I found her blog!
I'll be poking back over there and see
what other yummy things she's made.
To make Christmas morning flow a little
better (and to keep you out of the kitchen)
I get it all ready the night before, so come
morning, I can just pop it in the oven
saving LOTS of present opening time!
Our recipes are very similar so you can choose
which you prefer.
- 1 bag of frozen shredded hashbrowns
- 1 1/2 cups shredded cheddar cheese
- 1 cup of Sour Cream
- 1 can of Cream of Chicken condensed soup
- one half of an onion, finely diced
- Salt and Pepper to taste
- one sleeve of Butter Crackers (my preference is Keebler)
- one stick of butter (melted)
Preheat oven to 350 degrees.
Lightly spray your casserole dish
or 13 x 9 dish with cooking spray
(do the sides, mainly)
In a large bowl, mix hashbrowns,
cheese, sour cream, soup,
onion and salt and pepper.
Pour into casserole dish.
Crush butter crackers in a
large ziplock bag and sprinkle over casserole.
Melt a stick of butter in microwave then
drizzle evenly over butter crackers.
Bake for approximately one hour (uncovered)
or until slightly browned and bubbly.
I hope you have a wonderful Christmas.
Best wishes and love,