{"id":289,"date":"2014-01-07T09:32:29","date_gmt":"2014-01-07T14:32:29","guid":{"rendered":"http:\/\/eatingcardinals.com\/?p=289"},"modified":"2014-01-07T09:48:54","modified_gmt":"2014-01-07T14:48:54","slug":"hash-brown-casserole","status":"publish","type":"post","link":"http:\/\/eatingcardinals.com\/?p=289","title":{"rendered":"Hash Brown Casserole"},"content":{"rendered":"

1 32 oz bag frozen shredded potatoes, thawed
\n1 cup (2 sticks) butter, melted, divided
\n1 (10 3\/4 oz) can cream of chicken soup<\/p>\n

\"Hash\"<\/a><\/p>\n

 <\/p>\n

Hash Brown Casserole<\/p>\n

3 cups (12 oz) grated cheddar cheese
\n8 oz sour cream
\n1 tsp salt
\n1\/2 c chopped onion
\n2 c crushed cornflakes<\/p>\n

Preheat the oven to 350 degrees. Spread the thawed potatoes over the
\nbottom of a 13×9 inch baking dish. In a medium bowl, combine 1\/2 c of
\nthe melted butter, the soup, cheese, sour cream, salt and onion, mixing
\nwell. Pour the mixture over the potatoes. \u00a0Top with the cornflakes and
\ndrizzle with the remaining 1\/2 c melted butter. \u00a0Bake, uncovered, for 45
\nminutes.<\/p>\n

Makes 8 servings.<\/p>\n

Gina Tiedemann at Kim and Terri’s Lake Houses<\/p>\n

\"DSCF4179\"<\/a> \"DSCF4188\"<\/a> \"DSCF4200\"<\/a> \"DSCF4203\"<\/a> \"DSCF4240\"<\/a> \"DSCF4292\"<\/a><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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 … <\/p>\n

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