Hash Brown Casserole

Our Easter dinner is a little left of normal as, instead of good old scalloped potatoes, I opted to try out my own version of Hash Brown Casserole. Less is more, as far as I'm concerned, as the natural flavours come out in the veggies. I have tried a few recipes like this and decided to make one, which included some of our favourite ingredients. So, here it goes. Enjoy!

Hash Brown Casserole


1 - 567 g (about 1 & 1/4 lb or 4 cups) package shredded hash browns, fresh or frozen (thawed and drained and blotted of moisture)
1 medium onion, quartered and thinly sliced
1 cup low-fat shredded cheddar cheese
1 10oz can low-sodium Cream of Mushroom soup
1/4 cup melted butter or margarine
Salt and pepper to taste


Topping:
1 tablespoon butter or margarine, melted
1/4 cup bread crumbs or corn flake crumbs


Preheat oven to 350 F.


Mix first 6 ingredients together in a large bowl until blended. Pour mixture into a greased, 9 x 13 oven-proof pan.


Mix the bread crumbs with the melted butter and sprinkle over top of potato mixture.


Bake for 1 hour, at 350 F, until potatoes and onions are cooked through. 
Serve warm. 


Serves 4-6