Easy Hashbrown Casserole

When we’d visit a family friend, she’d often serve us her delicious hashbrown casserole, and it quickly became one of my favorite comfort foods. She passed down her recipe to me, and over the years, I’ve made a few tweaks to make it my own. It’s something we make pretty often now, especially when we’re craving something warm and hearty. It is particularly good with a bit of ketchup on the side.

Ingredients:

• 1 bag of McCain's diced hashbowns (sub. for other brands)

• 500 ml 14% sour cream (sub. light sour cream)

• 1 can cream of chicken soup

• 1/2 medium onion, finely chopped

• 1 cup cheddar cheese

• 1 tsp Italian seasoning

• 1 tsp salt (adjust to taste)

• 1/2 tsp pepper (adjust to taste)

• 1/4 tsp garlic powder

• 1/4 tsp cayenne pepper (optional)

Instructions:

• Combine all ingredients in a large mixing bowl, reserving half of the cheddar cheese. Stir well.

• Lightly oil a 2-quart casserole dish and add the mixture to it, leaving the top bumpy. Top the casserole with the remaining cheddar cheese.

• Bake for 35-40 minutes on 375 degrees Fahrenheit or until the top is lightly browned.

• Serve alongside a protein with a side of ketchup!