Hashbrown cassarole
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Southern Hash Browns (cubes) |
| ⅛ | cup | Soft butter |
| ¼ | Cream of Chicken Soup | |
| 3 | ounces | Chedder, grated |
| 2 | ounces | Sour cream |
| ¼ | teaspoon | Salt |
| ¼ | Onion, chopped | |
| ½ | cup | Cornflakes, crushed |
| ¼ | STICK butter | |
Directions
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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