1 bag of cubed frozen hashbrowns, defrosted
1 1/2 C. Cheddar cheese, shredded
1/2 C chopped onion
1 can cream of chicken
1/2 C of bread crumbs
1 stick of Butter
Cook hashbrowns and onion in a little butter. Mix with cheese and soup. Pour into greasted 10×13 Pyrex dish. Melt remaining butter and mix with bread crumbs, sprinkle on top. Cook for 30 minutes @ 350 degrees.
This dish is fantastic at the table with everything mixed in. Consider it your base for making everything taste good. It’s not a spicy or overly seasoned dish, but it adds that bit of warmth to the plate. Outside of the turkey arena, I trade out the cubed hashbrowns for the shredded variety (O’Brien style if they’re available) and omit the breadcrumbs, slide it along with your eggs at brunch and you’re all set!