Today, in honor of my Granny Bert Mickle's 77th birthday, I present to you one of her classic recipes, as recorded for posterity in the 1980 First Lutheran Church cookbook. Certain family members have attempted to copy this recipe in recent years, but the copycat dishes are always weak and soupy. Granny's original is still the best. Happy Birthday, Granny!
1 pint sour cream
1/2 c. chopped onion
1 can cream of chicken soup (could sub cream of mushroom for a veggie version)
2 c. grated cheddar cheese
1 large bag frozen hash browns, 2 lbs.
1/2 c. melted margarine
1 tsp. salt
1 tsp. pepper
Oven temp: 350 degrees
Pan size: 9x13 bakin dish
Mix all ingredients together, addin hash browns last. Spread in 9x13-inch ungreased and uncovered bakin dish. Bake at 350 degrees for 50 to 60 minutes.