nosh

Here's another favorite from the New Year's Day brunch. It's perfect because it can be made the night before, then popped into the oven in the morning.  This recipe is also good for serving in a heated chafing dish. 

Ingredients

• One 32 ounce bag of frozen hash brown potatoes (shredded or diced type - I like the consistency of the diced type, but either is fine).  Leave frozen and do not cook.
• One 10 ounce can cream of chicken soup (cream of celery or cream of mushroom is also great if you want to make this meat-free)
• 16 ounce container of sour cream (light or no-fat is fine)
• 3 cups of shredded cheese (I use cheddar but any type of cheese that melts nicely will do)
• 1/2 cup chopped onion
• 1/2 teaspoon of ground black pepper

Directions

• Mix everything together and place evenly in a greased, deep (3"+) 3-quart baking or casserole dish (or disposable aluminum chafing dishes which fit in 1/2 of a chafer).
• If you're not baking immediately, cover and put in refrigerator overnight
• Bake 350 F uncovered for at least 60 minutes, or until hot and bubbling