HASHBROWN CASSEROLE II
2 pounds frozen cubed hashbrowns, thawed
1 can cream of chicken soup
8 ounces sour cream
1 1/2 cups (12 ounces) shredded cheddar cheese
1 small onion, chopped
1 stick butter, melted
crushed cornflakes
Pour hashbrowns in a greased 9 x 13 inch baking dish, salt and pepper to taste. Sprinkle with all of
the cheese. Mix together butter, soup, sour cream and pour over cheese and hashbrowns. Sprinkle
with cornflakes to cover. Bake, uncovered, at 350 for 30 - 40 minutes or until heated through and
bubbly,
You can also make in two 8 x 8 inch dishes and freeze one.
Let's Cook YouTube Video
2 pounds frozen cubed hashbrowns, thawed
1 can cream of chicken soup
8 ounces sour cream
1 1/2 cups (12 ounces) shredded cheddar cheese
1 small onion, chopped
1 stick butter, melted
crushed cornflakes
Pour hashbrowns in a greased 9 x 13 inch baking dish, salt and pepper to taste. Sprinkle with all of
the cheese. Mix together butter, soup, sour cream and pour over cheese and hashbrowns. Sprinkle
with cornflakes to cover. Bake, uncovered, at 350 for 30 - 40 minutes or until heated through and
bubbly,
You can also make in two 8 x 8 inch dishes and freeze one.
Let's Cook YouTube Video