Hash Brown Potato Casserole Recipe
Ingredients
2 cups shredded American or cheddar cheese (8 ounces)
1 10 3/4-ounce can condensed cream of chicken soup
1 cup dairy sour cream
1/2 cup finely chopped onion
1/4 cup butter or margarine, melted
1/4 teaspoon salt
1/4 teaspoon pepper
1 32-ounce package frozen loose-pack hash brown potatoes, thawed
1 cup crushed cornflakes
1 tablespoon butter or margarine, melted
Directions
Grease a 13x9x2-inch baking dish; set aside.
In a large mixing bowl combine shredded cheese, chicken soup, sour cream, chopped onion, the 1/4 cup melted butter or margarine, salt, and pepper.
Mix well.
Fold in thawed hash brown potatoes.
Turn the potato-cheese mixture into prepared baking dish.
Toss together the cornflakes and 1 tablespoon melted butter or margarine; sprinkle over potato mixture.
Bake in a 350° oven about 1 hour or till casserole is golden and potatoes are tender.
In a large mixing bowl combine shredded cheese, chicken soup, sour cream, chopped onion, the 1/4 cup melted butter or margarine, salt, and pepper.
Mix well.
Fold in thawed hash brown potatoes.
Turn the potato-cheese mixture into prepared baking dish.
Toss together the cornflakes and 1 tablespoon melted butter or margarine; sprinkle over potato mixture.
Bake in a 350° oven about 1 hour or till casserole is golden and potatoes are tender.
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