HASHBROWN CASSEROLE
2 pounds cubed frozen hashbrowns, thawed
House Seasoning
1 can Campbell's Healthy Request cream of chicken soup
8 ounces lite sour cream
4 ounces Cabot Light shredded cheddar cheese
1 small onion, chopped
4 tablespoons light butter, melted
2/3 cup crushed cornflakes
Spread thawed hashbrowns in greased 9x13 casserole and sprinkle with House Seasoning to taste. Sprinkle with all of cheese. Mix together soup, sour cream, butter and onion. Pour over potatoes and cheese. Sprinkle with cornflakes. Bake, uncovered, at 350* for 30-40 minutes or until nice and bubbly and heated through.
Makes 9 servings
Blue (6) Purple (4) Green (6)
YouTube Let's Cook Video
2 pounds cubed frozen hashbrowns, thawed
House Seasoning
1 can Campbell's Healthy Request cream of chicken soup
8 ounces lite sour cream
4 ounces Cabot Light shredded cheddar cheese
1 small onion, chopped
4 tablespoons light butter, melted
2/3 cup crushed cornflakes
Spread thawed hashbrowns in greased 9x13 casserole and sprinkle with House Seasoning to taste. Sprinkle with all of cheese. Mix together soup, sour cream, butter and onion. Pour over potatoes and cheese. Sprinkle with cornflakes. Bake, uncovered, at 350* for 30-40 minutes or until nice and bubbly and heated through.
Makes 9 servings
Blue (6) Purple (4) Green (6)
YouTube Let's Cook Video
