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| HASHBROWN POTATO CASSEROLE | |
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2 lb. frozen hash browns, Southern style (thawed) 1 stick melted butter 1 tsp. salt 1/2 tsp. pepper 1 can cream of chicken soup 2 cups (1 pint) dairy sour cream 1/2 cup chopped onions 1 (10 oz.) pkg. shredded cheddar cheese TOPPING: 1 cup crushed corn flakes 3 tbsp. melted butter Preheat oven to 350°F. Mix all ingredients. Arrange in baking dish, 9x13-inches. Sprinkle with corn flakes. Top with butter. Bake for 1 to 1 1/2 hours. Serves 8. | |
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recipe reviews #18143
Frisbee Family says:
Fanastic recipe! We left out the onions and it still tasted great!
#16627
Jan H says:
My family loves this dish, and I've taken it to potlucks too. We have it with ham or roast beef. Easy and delicious.
#9985
Stephanie Speer says:
This is the best Hashbrown Casserole I've found. I've made it for work (where they want my recipe) and home. Not to mention, my significant other, who is adament about organic wholesome foods and therefore dislikes much of what I cook, gets excited when I make this and eats it every time! Thank you so much!
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