Horsey Hashbrown Casserole

Number of Servings: 8

4 Cups Potatoes, julienned
1 Cup Onion, finely chopped
1 Can Cream of chicken soup
3 Cups Sharp cheddar cheese, shredded
3 Eggs
1/4 Cup Creamed horseradish
1/2 Tsp. Salt
1/2 Tsp. Pepper
1 Tbsp. Paprika

Grease a 9″X14″ lasagna pan. Preheat oven to 400º. Peel and julienne the potatoes. (I recommend using a vertical slicer to cut the potatoes uniformly and quickly.) Chop the onion finely and place in an extra large bowl with the potatoes. In a separate large bowl, combine can of cream of chicken soup, 3 eggs and creamed horseradish. Add the salt and pepper and mix well. Add the wet ingredients to the potatoes and onions in the extra large bowl along with 1 1/2 Cups of the cheddar cheese. Mix well. Pour the mixture into the lasagna pan and flatten out evenly. Sprinkle the remaining cheese on the top of the casserole and sprinkle the cheese with 1 Tbsp. of paprika. Cover with foil and cook for 50 minutes. Remove the foil and allow the top layer of cheese to brown (about 5 minutes).