Direct from the Best of Bridge, this is a brilliant accompaniment to a ham and green salad for a large crowd. I jigged the recipe somewhat and what I have below works perfectly in a large, 9 x 13 lasagna pan…though halving it and using a regular 9 x 13 (less cooking time) would also work just fine – enjoy!
4 lbs. frozen, diced hashbrowns, left in the fridge overnight to thaw
3 c. sour cream
2 cans (10 oz/284 mL) of mushroom soup
1/2 c. melted butter
1 small onion, grated
3 c. + grated old cheddar
more grated cheddar and grated Parmesan for topping (optional)
Preheat the oven to 350 and in a large bowl, thoroughly combine all 6 ingredients…or try mixing the sour cream thru cheese together and then stir in the hashbrowns. Bake for about 1 1/2 hours, covering it loosely with foil if it gets too brown. It should be bubbling throughout, but the key is to make sure the middle gets properly cooked. Sprinkle on extra grated cheese towards the end of cooking, or right when you take it out of the oven, before serving.