Cracker barrel hash brown casserole #2
8 - 12 servi
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Frozen hash browns (~1.5 lb); julienned or cubed | |
| 4 | tablespoons | Butter; melted |
| 1 | can | Cream of chicken soup |
| 1 | pint | Sour cream |
| ½ | cup | Onion; minced or chopped |
| 2 | cups | Cheddar cheese; grated |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper (black) |
| Topping: | ||
| 2 | cups | Cornflakes; crushed |
| 2 | tablespoons | Butter; melted |
Directions
Defrost hash browns. Combine next 7 ingredients and mix with hash browns.
Pour all in a 13x9 dish. Saute cornflakes in butter and sprinkle on top.
Cover and bake at 350F for about 40 min.
For heart conscious individuals cut the cheese by half and use low fat sour cream, low fat margarine, and low fat cheese.
Posted to bbq-digest by gttracy@... (George Tracy) on May 05, 1998