hashbrown casserole

when you want to make sushi you find someone japanese. when you want to make kimchee you find someone korean. when you want to make a casserole you find a older white woman. ;P

i'm serious. at my old job all my co-workers had the best recipes for casseroles and 'potluck food.'

this is one such recipe. hashbrown casserole. as rachael ray would say, 'yumm-o!'

this past saturday morning, 7:30am i sacrificed sleeping in to make these lovelies for my church's women's prayer breakfast. i made two batches so that's why the pictures show two of everything.

ingredients:
1 - 10.25 oz can of cream of chicken or mushroom
8 oz colby cheese
1/2 cup melted butter (i'd suggest a little less)
1 small onion, minced
2 lb frozen shredded hashbrown (look in the freezer section)
1 small package of pork sausage
13x19" pan

1. pre-heat oven to 350 and spray your pan with cooking spray
2. cook sausage in a skillet. when cooked remove from skillet and chop in small pieces

3. cook minced onion in sausage drippings until slightly translucent

4. combine soup, cheese, butter, onion, sausage, and salt & pepper to taste
5. gently fold hasbrown into mixture and pour in pan
6. bake for 35-40 min until heated through and brown on top