2 lbs. frozen hash browns, thawed
3/4 cup (1 1/2 sticks) butter, melted and divided
1/4 teaspoon pepper
1 teaspoon salt
1/2 cup chopped onion or green onion (or 1/4 c dried minced onion)
1 (10 3/4-ounce) can cream of chicken soup
2 cups sour cream
2 cups shredded sharp cheddar cheese
2 cups crushed corn flakes
Preheat oven to 350 degrees. Grease or spray a 9×13″ pan or baking dish; set aside.
In a large bowl, combine thawed hash browns with 1/2 cup of the melted butter, pepper, salt, and chopped onion, blending well. Add in the soup and sour cream, then the cheddar cheese, mixing everything well. Spread mixture evenly into a 9×13″ baking dish. Mix remaining 1/4 cup melted butter and the crushed corn flakes together and sprinkle over top of casserole. Bake at 350 degrees, uncovered, for 50 to 60 minutes. Serve hot.
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