Hashbrown Stuffing Casserole

Name: Hashbrown Stuffing Casserole
Ingredients: 1 bag frozen square hashbrowns, thawed; 1 can of cream of chicken soup; 1/2 cup sour cream; 2 tbsp mayo; 1/2 tbsp paprika; 1 juice of 1/2 lemon; 1 salt and pepper to taste; 1 stick butter; 3 cup of pepperidge farm mixed season stuffing mix, uncooked; 1 8oz bag of shredded sharp chedder cheese; 1 large onion, sliced super, super thin

11 ingredients

12 steps

Ingredients

1 bag frozen square hashbrowns, thawed
1 can of cream of chicken soup
1/2 cup sour cream
2 tbsp mayo
1/2 tbsp paprika
1 juice of 1/2 lemon
1 salt and pepper to taste
1 stick butter
3 cup of pepperidge farm mixed season stuffing mix, uncooked
1 8oz bag of shredded sharp chedder cheese
1 large onion, sliced super, super thin

Directions

1

Preheat oven to 350
2

In a glass 13x9 inch pan spread hashbrowns evenly out
3

In large mixing bowl combine soup, sour cream, mayo, paprika, s &p and lemon juice.
4

Mix well.
5

Cover top of hashbrowns in pan.
6

Cover with entire bag of cheese, evenly.
7

Melt butter in microwave.
8

Mix well with onion and stuffing mix.
9

Spread evenly over cheese.
10

Cover with foil and bake for 1 hour.
11

Uncover and bake additional 15-20 minutes.
12

Aaaaand you're welcome.