Hashbrown Casserole
Recipe Ingredients:
| 2 | cup | shredded cheddar cheese |
| 1 | can | cream of chicken soup |
| 1 | cup | sour cream |
| 1 | cup | finely chopped onion |
| 1/4 | cup | butter, melted |
| 1/4 | tsp | salt |
| 1/4 | tsp | pepper |
| 1 | pkg | (32oz) frozen hashbrown potatoes (thawed) |
| 1 | cup | cornflakes, crushed |
Recipe Instructions:
| 1. | In large mixing bowl combine cheese, soup, sour cream, onion, 1/4 cup butter, salt & pepper. Mix well. Fold in thawed potatoes. Turn mixture into a greased 9x13" baking dish. |
| 2. | Toss together the cornflakes and 1 Tbl of melted butter and sprinkle over potato mixture. |
| 3. | Bake at 350F for about 1 hour or until casserole is golden brown and the potatoes are tender. |
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