Hashbrown cassarole-corrected

Yield: 10 Servings

Measure Ingredient
½ pounds Southern Hash Browns (Diced-Style)
⅛ \N Cup Soft butter
¼ \N Cup Cream of Chicken Soup
3 ounces Chedder; grated
2 ounces Sour cream
¼ \N Salt
¼ \N Tsp. Onion; chopped
½ \N Cup Cornflakes; crushed
¼ \N STICK butter

Line 13X9 pan with potatoes. Mix next 6 well. Spoon over potatoes.

Top with flakes. Use vegetable peeler to slice stick butter over the top , covering as much as you can. Bake at 350 for 50 min. Really need to use a bigger pan as it usually runs over, but this is the size from the original recipe. This is very richer and creamy, everyone loves it! reposted by Sarah Gruenwald 12/96

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