Hashbrown cassarole

Yield: 2 servings

Measure Ingredient
½ pounds Southern Hash Browns (cubes)
⅛ cup Soft butter
¼ \N Cream of Chicken Soup
3 ounces Chedder, grated
2 ounces Sour cream
¼ teaspoon Salt
¼ \N Onion, chopped
½ 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!

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