Recipe information
Yield
serves 10-12
Ingredients
2 pounds frozen hash brown potatoes
4 cups grated Cheddar cheese
One 10 3/4-ounce can cream of chicken or cream of mushroom soup
2 cups sour cream
1/2 cup (1 stick) melted butter
1 medium onion, chopped
2 teaspoons The Lady’s House Seasoning
Preparation
Step 1
Preheat the oven to 350 degrees. In a large bowl, combine the potatoes, 2 cups of the Cheddar, the soup, sour cream, butter, onion, and House Seasoning. Place in a buttered 13 x 9 x 2-inch pan and bake for 35 minutes. Remove from the oven and top with the remaining Cheddar. Return to the oven and bake for 10 minutes longer.
Variation
Step 2
Instead of topping the casserole with cheese, you may use 2 cups crushed Ritz Crackers mixed with a 1/2 cup melted butter.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
