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| HASHBROWN CASSEROLE | |
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2 lb. bag frozen hashbrown potatoes, thawed 2 c. grated Cheddar cheese 2 c. sour cream 1/2 c. melted butter 1 can cream of chicken soup 1 tsp. salt 1/2 tsp. pepper 1/2 sm. onion, diced Mix all ingredients except hashbrowns until well blended. Stir in thawed hashbrowns. Turn into 9 x 13 inch buttered dish. Top with topping. Bake at 350 degrees for 45 minutes. TOPPING: 1/3 c. melted butter 1 1/2-2 c. crushed corn flakes Mix well to coat flakes, sprinkle on casserole. Good for large get togethers. Serves 10-12. | |
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recipe reviews #126750
Cathy (Ontario) says:
Added ham chunks to make it a main dish instead of just potatoes!!!
#165030
Sandy venerable (Iowa) says:
This recipe is delicious as it stands, but being a garlic lover, I added enough garlic salt to taste. You could use garlic powder if salt is a no-no. This recipe is easy to halve if like me, you are cooking for one. Very good warmed over.
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