As most of you know, I had a baby girl back in April. She just turned 4 months old on the 20th! I can't even believe it. People are NOT lying when they time flies by when you have a baby because it seems
like just yesterday we were on our way to the hospital for my c-section.
Anyways...Towards the end of my pregnancy I had a craving for hashbrown casserole and green bean casserole. My Mom offered to make both to bring over for a BBQ. Score! While she was making it, she wasn't paying attention and accidentally put the fried onions in the hashbrown mixture, I guess she thought she was making the green beans...OOPS! She decided not to tell anyone and see if anybody noticed a difference. There sure was a difference and it was AWESOME! I may or may not have half of the whole pan...So next time try this out...you won't regret it!
1 package southwest style hashbrowns
8oz sour cream
2 cups shredded cheese of your choice (I like the four cheese blends)
1 can cream of mushroom
1/2 container french fried onions
Preheat oven to 350 degrees.
Mix all ingredients together in a large bowl.
Put in a baking dish and bake for approx 30 minutes or until the edges are bubbly.
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