Creamy hash brown casserole
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (32 oz) frozen Southern-style hash browns, thawed |
| 1 | pounds | Processed American cheese, cubed |
| 1 | can | (10.75 oz) condensed cream of chicken soupl, undiluted |
| 2 | cups | Sour cream |
| ¾ | cup | Butter or margarine, melted and divided |
| 3 | tablespoons | Chopped onion |
| ¼ | teaspoon | Paprika |
| 2 | cups | Cornflakes, slightly crushed |
| Fresh savory, optional | ||
Directions
In a large bowl, combine hash browns, cheese, soup, sour cream, ½ cup butter and onion. Spread into a greased 13x9x2-inch baking dish. Sprinkle with paprika. Combine cornflakes and remaining butter; sprinkle on top.
Bake, uncovered, at 350° for 50-60 minutes or until heated through. Garnish with savory if desired.
Recipe by: Taste of Home - June/July 1997 Posted to MC-Recipe Digest V1 #634 by The Taillons <taillon@...> on Jun 03, 1997