Mexican Hashbrown Casserole
2 lbs. hashbrown potatoes
1 can rotel, drained (i used the mexican style with lime and cilantro)
1/2 onion, chopped
1/2 stick butter, melted
1 can cream of mushroom soup
1 cup sour cream
2 cups shredded cheese
2-3 tbsp chopped fresh cilantro
seasoned salt
pepper
Mix together all ingredients and bake in greased casserole dish at 400 degrees for 45 minutes
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