Hashbrown Casserole
Recipe information
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Cooking:
15 min.
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Servings per container:
10
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Source:

Ingredients for - Hashbrown Casserole

1. Condensed cream of chicken soup - 2 (10.75 ounce) cans
2. Sour cream - 1 ½ cups
3. Butter, softened - 2 tablespoons
4. Dried minced onion flakes - 2 tablespoons
5. Ground black pepper to taste - 2 tablespoons
6. Frozen shredded hash brown potatoes, thawed - 1 (2 pound) package
7. Extra sharp Cheddar cheese, shredded - 4 ounces
8. Crushed cornflakes cereal - ½ cup

How to cook deliciously - Hashbrown Casserole

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

2. Stage

In a large bowl, mix together the soup, sour cream, butter, dried onion flakes, and pepper. Stir in the hash browns and 1/2 the cheese. Pour into the prepared baking dish, sprinkle with remaining cheese, and top with crushed cornflakes.

3. Stage

Bake 45 minutes in the preheated oven, or until cheese is melted and bubbly.