Sunday Suppers

This weekend, was pretty uneventful except for Friday night! We were able to eat dinner with family, Erin and Marshall! I've decided to devote this Sunday Supper to the "Brown Family" as this recipe is from the kitchen of Aunt Dee.

The Brown's (and now Hollis's): Marshall, Brad, Uncle Greg, Aunt Dee, and Erin

Erin and Marshall moved to Birmingham last year and we've had so much fun hanging out with them. It's nice that we are all about the same age and both newly married. We can discuss our struggles and happiness of newlywed life and our new careers. Erin and Marshall just became attorneys! Brian and Marshall talk football and politics, and Erin and I discuss just about EVERYTHING else besides football and politics! haha! We had a nice Mexican dinner at La Paz in Mountain Brook. Yummy!! We love introducing them to new restaurants in town!

Ok. Back to the recipe. This has been my "go to" recipe since Brian and I have been married. I think I've already made it about 4 times. (That averages about every two weeks since we've been married....but who's counting?!?) It's a real crowd pleaser. It's great for potluck events. We love it with hamburgers, BBQ, breakfast, you name it.

Hash Brown Casserole

Ingredients:

1 bag OreIda frozen shredded hash brown potatoes

1 small onion, chopped

1 2-cup bag sharp cheddar cheese

1 8-ounce carton sour cream

1 can cream of onion soup (Stock up on this. They are always out at Publix!)

1 stick melted butter or margarine

Lawry's seasoned salt

Directions:

Preheat oven to 350 degrees. Spray a 9x13 pyrex dish with cooking spray.

In a large bowl, mix all ingredients together and put in Pyrex dish.

Bake at 350 degrees for 1 hour 10 minutes.

Aunt Dee's extra tips:

Let the hash browns thaw in the refrigerator the day before you plan to cook. You may also add Hormel bacon pieces and you may prefer just salt and pepper instead of Lawry's.

It's that simple, really!!

Thanks, Aunt Dee!