Monday, March 29, 2010

Cheesy Hashbrown Potatoes

A good friend just asked me for this recipe, so I decided to post it here for easy reference.

Creamy Hashbrown Casserole

1 package (32 oz.) frozen Southern-style hash brown potatoes, thawed
1 pound process American cheese, cubed
1 can (10 oz.) condensed cream of chicken soup, undiluted
2 cups (16 oz.) sour cream
cup butter or margarine, melted, divided
2 Tbs. chopped onion
tsp. paprika
2 cups cornflakes, slightly crushed

In a large bowl, combine hash browns, cheese, soup, sour cream, cup butter and onion. Spread into a greased 13 x 9 x 2 baking dish. Sprinkle with paprika. Combine cornflakes and remaining butter; sprinkle on top. Bake, uncovered, at 350 degrees for 50 60 minutes or until heating through.


Anonymous said...

This sounds delicious!!

Unknown said...

That sounds super yummy!