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Alexis’ Famous Hashbrown Casserole by Alexis A.

You’ll be lucky if you have any leftovers!

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Alexis A. shared one of her family’s favorite side dishes in the 12 Tomatoes “Family Favorites Thanksgiving Sides” recipe contest. Her entry for “Alexis’ Famous Hashbrown Casserole” is a combination of savory and crunchy, and when you’ve got dynamic textures and flavors in a dish, you know it’s going to be special. Frozen hashbrowns, Cream of Mushroom soup, and sharp cheddar cheese are baked together in a casserole dish and there’s a special ingredient that adds a little something extra, ranch dressing. And another classic ingredient like crispy French fried onions on top and you’ll be lucky if you have any leftovers. Yum!

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Ingredients
  • 2 lb. bag frozen hashbrowns (homestyle or shredded, your choice)
  • 2 small cans condensed Cream of Mushroom soup
  • 2 cups shredded sharp cheddar cheese
  • 1/4 cup ranch dressing
  • 1-2 large bags/cans French fried onions
Preparation
  1. Preheat oven to 375° F.
  2. Stir all ingredients together (except the french fried onions) in a large mixing bowl. Pour into a 13" x 9" casserole dish, or even a disposable foil lasagna pan will do! Spread out evenly.
  3. Bake for 55 minutes. Remove from oven and top with the French fried onions. Bake 5 more minutes. Serve and enjoy!
  4. SIDE NOTE: You can also add in about a cup each of any desired diced meats or veggies you want! If the mixture seems a little dry while stirring it together, add a little more ranch dressing at a time. Some of my favorite add-in(s) combination(s) are diced chicken and broccoli; diced onion, red and green bell peppers, or jalapeño instead of green bell pepper for some kick; and diced ham.