Hashbrown Stuffing Casserole

• 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

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.

frozen square hashbrowns, cream of chicken soup, sour cream, mayo, paprika, lemon, salt, butter, stuffing mix, chedder cheese, onion

Taken from cookpad.com/us/recipes/341648-hashbrown-stuffing-casserole (may not work)