Connie's Hashbrown Casserole!

My mouth waters at the words "Hashbrown Casserole".  My family has long been in charge of the family breakfast at various holiday gatherings.  I think in part due to this casserole recipe of my mother's.  I have eaten this casserole in the morning, as dinner, while drunk, while hungover, while starving, and as an absolute rule, always, ALWAYS have a second helping. 

Enjoy!

You will need:

• 2lb bag of frozen hashbrowns (I use a 1kg bag of McCain's frozen hashbrowns)
• 1 cup diced onion
• 8oz cheddar cheese (I substitute marble quite frequently, depending on what I have on hand)
• 1 can cream of mushroom soup
• 1/4 to 1/2 cup melted butter (I don't really measure it, I just cut a big hunk off the bar of butter and toss it in a bowl)
• 1 tub of cour cream

1.  Preheat oven to 350 degrees and thaw hashbrowns in a large bowl for 30 minutes.

2.  Melt butter in the microwave for one minute, and pour it on top.

3.  Add cream of mushroom soup, sour cream, cheese, and onion and mix it alll together.  Cheesy carbohydrate-y goodness.  

4.  Pour it in a 9 x 13 pan or dish.

5. Bake at 350 for one hour or until the edges and corners are brown and the cheese on top is just a wee bit crispy.  NOM NOM NOM. 

as you can see I dug in before I could even take a picture.