Hashbrown casserole

Yield: 8 Servings

Measure Ingredient
¼ cup Butter; melted
1 can Cream of Chicken Soup
3 cups Shredded cheddar cheese; divided
8 ounces Sour cream
\N \N Salt and pepper; to taste
2 pounds Hashed brown potatoes; cubes
2 cups Corn flakes; crushed
½ cup Butter

In a large bowl, mix together melted butter with soup, 2 cups cheese, sour cream and salt and pepper, if desired. Add potatoes and stir until well combined. Spoon mixture into 9 x 13" pan. Top with flakes and then remaining 1 cup of cheese. Cut butter into thin slices and arrange on top of casserole, covering as much as you can. Bake at 350 for 50 min.

NOTES : This is very rich and creamy, everyone loves it! Recipe by: Eat-L with adaptations by Betsy Burtis Recipe by Cathy Luchetti's Hot Flash Cookbook

Posted to TNT Recipes Digest by Betsy Burtis <ebburtis@...> on Apr 17, 98

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