A Guide to Savvy Living
This is one of my favorite recipes! It was passed onto me from my Mom. It is similar to Cracker Barrell’s hashbrown casserole recipe.
2 pound bag O’Brien Shredded Hashbrowns
8 ounces of sour cream
2 cups shredded cheddar cheese
1 can cream of chicken soup
1 stick margarine or butter, melted
Mix into a 9×13 baking dish. Bake at 400 degrees for 30 minutes or until golden brown.
Optional: Add 1/4 cup finely chopped onion and mix well.
As stay-at-home moms for eight years, Melissa and Shelley know what it takes to live a savvy lifestyle within a budget. Their passion for helping people has expanded their reach from Stockpiling Moms.com to also including speaking engagements, book authors (Savvy Saving Couponing Secrets from the Stockpiling Moms) and conference co-hosts. Melissa and Shelley are best friends who met through International Adoption process.
Did you thaw the potatoes before putting the casserole together?
No, you don’t. I just be sure to make sure they are separated (by banging the bag on the counter).
The hashbrown casserole is fantastic! So easy to make too! I see cream of chicken soup in my stockpile future..lol
I’ve ended up making this quite a few times since I last posted the above comment. I love it! I also have it in the morning with 2 fried eggs on top of it..so good!
My husband’s family makes this a lot! They put crumbled corn flakes on top. Really good!