Hashbrown Stuffing Casserole

Name: Hashbrown Stuffing Casserole
Total time: 4800 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 bag frozen square hashbrowns, thawed; 1 can of cream of chicken soup; 1/2 cup sour cream; 2 tbsp mayo; 1/2 tbsp paprika; 1 juice of 1/2 lemon; 1 salt and pepper to taste; 1 stick butter; 3 cup of pepperidge farm mixed season stuffing mix, uncooked; 1 8oz bag of shredded sharp chedder cheese; 1 large onion, sliced super, super thin

clordy6369 @cook_3204410

Dallas, Texas

funny how not having a vital ingredient forces you to be creative. this happenstance topping turned into a delicious suprise.

clordy6369 @cook_3204410

Dallas, Texas

funny how not having a vital ingredient forces you to be creative. this happenstance topping turned into a delicious suprise.

Saved

Ingredients

1 hour 20 mins

8 servings

1 bagfrozen square hashbrowns, thawed
1 canof cream of chicken soup
1/2 cupsour cream
2 tbspmayo
1/2 tbsppaprika
1juice of 1/2 lemon
1salt and pepper to taste
1 stickbutter
3 cupof pepperidge farm mixed season stuffing mix, uncooked
18oz bag of shredded sharp chedder cheese
1 largeonion, sliced super, super thin

Saved

Steps

1 hour 20 mins

1

Preheat oven to 350
2

In a glass 13x9 inch pan spread hashbrowns evenly out
3

In large mixing bowl combine soup, sour cream, mayo, paprika, s &p and lemon juice. Mix well. Cover top of hashbrowns in pan.
4

Cover with entire bag of cheese, evenly.
5

Melt butter in microwave. Mix well with onion and stuffing mix. Spread evenly over cheese.
6

Cover with foil and bake for 1 hour. Uncover and bake additional 15-20 minutes.
7

Aaaaand you're welcome.