Monday, January 21, 2008

Hashbrown Casserole- Recipe Monday

Farmgirl Hashbrown Casserole

2 pounds frozen hashbrowns
1/2 cup melted butter
1 can cream of chicken soup
1/2 cup chopped onion
2 cups of grated cheddar cheese
1 teaspoon salt
1/4 teaspoon pepper
2 cups crushed cornflakes 1/4 cup melted butter

Defrost the hashbrowns and combine with 1/2 cup butter, cream of chicken soup, sour cream, onion, cheese, salt and pepper. Place in a 3 quart casserole dish that has been greased. Saute the cornflakes in the butter until golden brown and then sprinkle on top. Bake at 350 degrees for 40 minutes.

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