Cheesy Potato Caserole

There’s no
comfort food
like cheese
and potatoes,
and considering
how easy it
is to make, it’s
the perfect side
dish. Especially
around the
holidays. We
never have a
Thanksgiving
meal without it!








Cheesy Potato Casserole 

1 lb frozen hash browns unseasoned
1/4 cup butter softened
1 can cream of chicken soup
1 1/4 cup sour cream or Greek yogurt with a tsp fresh lemon juice mixed in
8 oz shredded cheddar cheese (I use pasture raised cheeses, mild and sharp cheddar mixed)
2/3 cup diced onion
Salt and pepper

Cream the butter first and then add the cream of chicken soup. After that as well mixed add the sour cream, onion, cheddar cheese, and the salt and pepper. Now stir in the hashbrowns until they are well coated. Pour mixture into a 9 x 13 pan and bake at 350° for 50 to 60 minutes. Cover with foil partway through the bake if the top is browning too much.