December 23rd: Hashbrown Casserole

This is just like last year. We have a crazy Christmas Eve eve party, for which I make a tonne of food, but in the midst of partying, I don't have time/don't think to take pictures of the food. Coincidentally, I don't have any pictures from the party at all, as I think my camera may finally have bitten the dust. So I have no visual aids to accompany this recipe for Hashbrown Casserole. This is an old favourite around the Sellers household, especially at Christmastime. It's also best to make it when serving a crowd, because it's not the healthiest, but it is the tastiest, and if you don't have to share, you are likely to overeat. Here it is:

Hashbrown Casserole

500 mL (large tub) sour cream

2 cans cream of chicken soup*

½ cup salted butter, melted and slightly cooled

2 cups grated Cheddar cheese, preferably old

1 kg (2 lbs) frozen hashbrowns

Several green onions, sliced (optional)

Preheat oven to 350°F.

In a large bowl, combine sour cream, soup, butter and cheese. Stir in hashbrowns. Spread into a large casserole dish (13 x 9 inch). Bake for 1 ½ hours until golden and hot.

Optional: green onions can also be stirred into the mixture, or sprinkled on top, before or after cooking.

Serves 8-10.

*Can sub cream of mushroom or cream of broccoli for a vegetarian version. Tastes better with cream of chicken.