My parents are in town!  I love having guests.  It is the perfect time to cook up my favorites that I typically don’t cook for just the three of us.  My family loves to share weekend breakfast.  This morning I cooked up one of our classic breakfast meals.  My breakfast hash brown casserole does not take a lot of prep.  I usually prepare it the night before and first thing in the morning stick it in the oven.  Today I served our casserole with turkey sausage and local strawberries.  It was a perfect way to start our day   -Amanda

Breakfast Hash Brown Casserole

1- 30oz bag of shredded hash brown potatoes

1/2 stick of butter (melted)

1 can cream of chicken

1 1/2 cup sour cream (I use light)

1/2 t salt

1/4 t pepper

3 green onions, chopped

2 cups shredded cheddar cheese

1 cup corn flakes, crushed

Add butter to soup; stir until smooth.  Blend in sour cream, salt, pepper, green onions, and 1 cup shredded cheese.  Pour over hash brown potatoes and stir gently just until blended.  Spoon into butter casserole dish (9 X 13).   Bake at 350 degrees, uncovered for 30 minutes.  Combine remaining cheese and corn flakes.  Sprinkle over casserole and bake 10-15 minutes longer.