Hashbrown Casserole

I recently took this to a holiday breakfast and it was a big hit! Great anytime of the day and super easy, but not very healthy. I looked at dozens of recipes and tried a few out before perfecting this one, which is pretty damn good. You could add bacon but I don’t as I usually have a few vegetarians in my midst, and green onions or chives are almost as good as the leeks, but I find raw white onions are too much.
Any good melting cheese (or a combo) works – try mozzarella, jack, cheddar, or parmesan.
Kids love it, and great as a side dish to any meat and a salad in addition to breakfast.
A potluck hit! photo (4)

1 can of cream of chicken, cream of celery, or cream of mushroom soup
1/2 container of sour cream
1 cup of milk
1 cup of cheddar, mozz, or jack cheese
1 package of frozen hash browns, thawed
1/2 cup of melted butter
1 tsp. paprika
1.5 tsp. salt (or to taste)
1.5 tsp. cracked black pepper (or to taste)
2 fresh leeks, with top 3 outer layers peeled away and dark green top cut off
(or 3 green onions, fresh, diced or 1/2 cup of chives)
1 cup of mozz. jack, or cheddar cheese

Preheat oven to 350
Butter a large casserole dish (sometimes I make two small casseroles with this recipe and freeze one for a quick side dish)
In a large bowl, whisk together soup, milk and sour cream until smooth.
Add in cheese and stir.
Dump bag of hashbrowns on top of creamy mix in bowl, and pour melted butter overtop. Sprinkle on paprika, salt, and pepper.
Stir well
Pour into casserole dish and top with cheese
Bake uncovered for 30-40 min or until golden and bubbly like in photo.

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