Hashbrown Casserole

It's been a crazy week shopping, wrapping, baking, movie-watching and visiting with friends. With so much Christmasing going on, I needed something easy and delicious to kickstart the weekend. Enter hashbrown casserole. 

I've took a few liberties with a recipe from a co-worker and here's how it turned out (thanks Meredith!). This would be perfect for Christmas brunch. Or to cure your hangover. Whichever. 

What You'll Need:

1 32 oz bag frozen shredded hash browns

1 can cream of chicken soup

8 oz sour cream

1 onion, chopped

2 cups shredded cheddar cheese

1/2 stick butter, melted
1 lb sausage (spicy preferred)

salt and pepper to taste

What to Do:

Cook the sausage and onions. Combine the hasbrowns, soup and sour cream. Sprinkle with cheese and dot with butter. Bake at 350 until bubbly throughout and crispy on top (about 30-40 minutes). You can also toss everything into the crock pot on low for 3-4 hours. 

For a southwestern flavor, you could substitute pepper jack for cheddar and add chopped bell pepper and green chillies. 

Eat up!