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Tuesday, March 29, 2011

Hashbrown Cassarole

2# potatoes-washed and shredded
1/2 c melted butter
1 can cream of chicken soup
12 oz grated cheese
8 oz sour cream
1/2 c onion- chopped
2 c corn flakes- crushed
1/2 c melted butter

~spread the potatoes in a 9 x 13 pan
~mix the next 5 ingredients together (i usually omit the butter in this part)
~spread the mixture over the potatoes
~sprinkle the cornflakes over the top
~drizzle the butter over all of that
~bake uncovered for 50-60" at 350

serves: a family with leftovers.
This recipe is from Mrs. Seaburg

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