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.
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.
Enjoy!
Blessings,
Lisa
2 comments:
This sounds delicious!!
That sounds super yummy!
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