Hashbrown Casserole

This recipe I got from one of Hubby's grandmas. It's oh so good!  Whenever I make it when family is in town, it's gone quickly.   It takes a while to bake, so if you're wanting it to go with breakfast, wake up, put it in the oven, then go back to bed! :)

What you need:
30 oz shredded hashbrowns
1/2 cup butter, melted
16 oz sour cream
1 can cream of chicken soup
2 cups shredded cheese
2 T dried minced onion

Mix first two ingredients together in large bowl.  Mix last four ingredients in smaller mixing bowl.  Combine both.  Spread evenly in a 9x13 pan and bake at 350 for 90 minutes.

broccoli casserole

1/2c chopped onion
1/2c chopped celery
1/4 stick butter
2 packages of frozen broccoli
2 c cooked rice
jar cheese whiz
1 can cream of mushroom soup

saute onion and celery with butter
mix with broccoli, cheese, and rice. pour soup over

bake at 350- 30 min....i usually cook this for holidays and cook it in the crock pot BUT it takes a while to get warm so do it early

texas potatos

2-12oz frozen hash browns (shredded)
2c sour cream
1 can cream of chicken soup
2 tbsp mleted butter
1tsp salt
pepper
1 tbsp onion
2 c cheddar cheese shredded
2c crushed cornflakes mixed with 1/4c water

mix everything but cornflakes together, spread into 9x13 pan. spread cornflake mixture on top.

bake at 350- 1 hour

Shell Casserole

1/2 lb ground beef

1/2 lb ground pork

1 can tomato soup (progresso tomato basil is awesome in this)

1 26 oz can stewed tomatoes

1/2 lb cooked medium shells

1/2 onion chopped

1/2 green pepper chopped

mushrooms if desired

chili powder, oregano, and grated parmesan cheese to taste

Boil noodles while browning meat and drain grease. Add all other ingredients and cooked pasta together and mix well. Put mixture into a casserole dish, cover with foil, and bake at 350 for 45 minutes to an hour.