On of my favorite dishes to take to a party is my Hash Brown Casserole. Being Easter, I decided to make it a little extra special. It was extra yummy!
First start by coarsely chopped a large onion and two green peppers. Saute them lightly in a half a stick of butter.
While those are simmering away, making your kitchen smell wonderful, into a large bowl dump in one can cream of chicken soup, one can cream of celery soup and one cup sour cream. I also like to add some fresh ground pepper at this point so it gets mixed in well.
I bought really good aged cheddar cheese. After all, Easter only comes once a year. A little of a half a pound was plenty.
Shred a good pile, at least two cups worth.
Add the cheese to the soups and stir well. Next add in 3 pounds of thawed hash brown potatoes and mix again.
Back to the onions and peppers. Add in a stick and the half stick of butter to the pan and shut the heat off as soon as it melts. Stir this yummy stuff into the potatoes.
Use your prettiest 9x13" baking dish :-)
Bake at 350° for 1 1/2 hours until bubbly and slightly browned.
It actually got a little bit browner than this photo shows as I finished the baking when I got to my SIL's house. I think sauteing the onions and peppers added a little specialness and using aged cheese instead of of regular stuff gave the dish a nice sharp taste. Worth the extra effort!