Tuesday, November 24, 2009

Hashbrown Casserole

Not much to say except this is a family favorite. And, well, anyone who tries it, it's their new favorite too!

Hashbrown Casserole

2 pounds frozen hashbrowns
2/3 cup melted butter
1 tsp salt
1/2 tsp pepper
2 cans cream of mushroom soup
2 cups sour cream
1/2 cup shopped onion
10 oz grated cheddar cheese

Topping:
2 cups corn flakes
1/2 cup melted butter

Thaw potatoes
Combine all ingredientsin a large bowl, adding hashbrowns last.
Pour into a 13x9 greased baking dish.
Sprinkle with toppings.
Bake for 1 hour to 1 1/2 hours at 350.

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