Hashbrown Casserole

Frozen hash brown potatoes are covered with a mixture of sour cream, chicken soup, cheddar cheese and butter, then topped with buttered cornflake crumbs.

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Ingredients:

• one 2-pound bag Ore-Ida frozen hash browns (Southern Style), thawed
• 1 onion, chopped
• 2 sticks of butter
• 1 can cream of chicken soup
• 8 oz. carton sour cream
• 1 8 oz. pkg. shredded cheddar cheese
• 2 cups of crushed corn flakes

Method

Preheat oven to 375. In a 9x13-inch baking dish, place the thawed hash browns. In a saucepan saute onion in 1 stick of the butter. Stir in soup, sour cream, and cheese. Cook and stir until smooth. Pour mixture over hash browns. Then cover evenly with corn flakes. Melt remaining stick of butter, then pour evenly over corn flakes. Bake for 40-45 minutes, or until heated through.

Notes:

Number of servings: 8 to 10

Submitted By: court91
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