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Cheesy Hash Brown Potatoes
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CHEESY HASH BROWN POTATOES (from Cooks.com)2 lbs. frozen hash browns, thawed
3/4 cup (1 1/2 sticks) butter, melted and divided
1/4 teaspoon pepper
1 teaspoon salt
1/2 cup chopped onion (Jane Ann substituted dried minced onion)
1 can cream of chicken soup
1 pint (2 cups) sour cream (regular or light)
2 cups grated sharp cheddar cheese
2 cups crushed corn flakes
Preheat oven to 350 degrees. In a large bowl, combine thawed hash browns with 1/2 cup melted butter and all the remaining ingredients except the corn flakes. Spread into a 9×13″ baking dish. Mix 1/4 cup melted butter and the crushed corn flakes together and sprinkle over top of casserole. Bake at 350 degrees, uncovered, for 1 hour. Serve hot.
source: nancycreative.com
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Created May 20, 2012
2 lbs. frozen hash browns, thawed
3/4 cup (1 1/2 sticks) butter, melted and divided
1/4 teaspoon pepper
1 teaspoon salt
1/2 cup chopped onion (Jane Ann substituted dried minced onion)
1 can cream of chicken soup
1 pint (2 cups) sour cream (regular or light)
2 cups grated sharp cheddar cheese
2 cups crushed corn flakes
Preheat oven to 350 degrees. In a large bowl, combine thawed hash browns with 1/2 cup melted butter and all the remaining ingredients except the corn flakes. Spread into a 9×13″ baking dish. Mix 1/4 cup melted butter and the crushed corn flakes together and sprinkle over top of casserole. Bake at 350 degrees, uncovered, for 1 hour. Serve hot.
source: nancycreative.com
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