1 32 oz bag frozen shredded potatoes, thawed
1 cup (2 sticks) butter, melted, divided
1 (10 3/4 oz) can cream of chicken soup
Hash Brown Casserole
3 cups (12 oz) grated cheddar cheese
8 oz sour cream
1 tsp salt
1/2 c chopped onion
2 c crushed cornflakes
Preheat the oven to 350 degrees. Spread the thawed potatoes over the
bottom of a 13×9 inch baking dish. In a medium bowl, combine 1/2 c of
the melted butter, the soup, cheese, sour cream, salt and onion, mixing
well. Pour the mixture over the potatoes. Top with the cornflakes and
drizzle with the remaining 1/2 c melted butter. Bake, uncovered, for 45
minutes.
Makes 8 servings.
Gina Tiedemann at Kim and Terri’s Lake Houses
