Name: Hashbrown Casserole
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: Condensed cream of chicken soup - 2 (10.75 ounce) cans; Sour cream - 1 ½ cups; Butter, softened - 2 tablespoons; Dried minced onion flakes - 2 tablespoons; Ground black pepper to taste - 2 tablespoons; Frozen shredded hash brown potatoes, thawed - 1 (2 pound) package; Extra sharp Cheddar cheese, shredded - 4 ounces; Crushed cornflakes cereal - ½ cup

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.