Hash Brown Casserole


2 lbs. frozen hash browns, thawed
1 C. sharp, shredded cheddar cheese
1 C. sour cream
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 C. chopped onion
1 tsp. salt
1/2 tsp. pepper
1/2 C. melted butter
1-1/2 C. cornflakes
1/4 C. melted butter


Combine hash browns, cheese, sour cream, cream of mushroom soup, cream of chicken soup, onion, salt, pepper and 1/2 cup melted butter. Pour into greased , shallow baking pan. Combine crushed cornflakes and 1/4 cup melted butter. Sprinkle over top of casserole. Bake at 350° for 50-60 minutes.  Serves 6 to 8.



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