Hashbrown Casserole

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   This is easy, weeknight stuff - we're also planning a version of it as part of Easter supper (see below):

 Hashbrown Casserole 

• 1 pkg. Ore-Ida Hashbrowns (the small cubed kind) 
• 1 can cream of chicken soup 
• 1 8-oz. container of sour cream 
• 2 small green onions, chopped 
• 1 4 oz. pkg. grated cheddar cheese 
• Sprinkle of onion salt 

Mix the hashbrowns (frozen), soup, sour cream, onions and half the 
cheese with the onion salt. Spread in a greased 9x13 pan. Bake at 350 
degrees for 45 minutes. Add more cheese to the top when it is done and 
enjoy!

I thought that I'd posted this before, but evidently not; if possible, I'll get some pix of the process. In the meantime, here's a picture of a quick "weeknight" preparation next to some great stuff that we simply call "tasty chicken" or "Catalina chicken:"

Anyone interested in the chicken can click here for the recipe and some step-by-step photos:

http://foodsoftheworld.activeboards.net/tasty-chicken_topic1237.html

Quite a bit of versatility here ~ I'll add some obvious suggestions for "improvement" in order to make it more home-made:

use "real" potatoes, diced small
carmelise an onion before cooking the pottoes a bit to brown and partially-cook them
substitute a veloute or bechemel sauce (or some other preferred sauce) in place of the soup
add a vegetable and/or chicken or ham for a one-pot meal
top with crushed corn flakes or bread crumbs with cheese or dots of butter
Other suggestions welcome, of course!