Hashbrown cassarole-corrected
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Southern Hash Browns (Diced-Style) |
| ⅛ | Cup Soft butter | |
| ¼ | Cup Cream of Chicken Soup | |
| 3 | ounces | Chedder; grated |
| 2 | ounces | Sour cream |
| ¼ | Salt | |
| ¼ | Tsp. 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! reposted by Sarah Gruenwald 12/96
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