Hashbrown Casserole Recipe

Name: Hashbrown Casserole Recipe
Total time: 1 min
Ingredients: 1 (32-ounce) package frozen diced hash brown potatoes, thawed; 1 (10 3/4-oz.) can cream of chicken soup; 1 (8-oz.) container sour cream; 1 cup shredded mild Cheddar cheese; 1/2 cup chopped onion; 3/4 cup butter, melted; 2 cups cornflakes cereal; Garnish: fresh curly-leaf parsley sprigs

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Total: 1 hours, 10 minutes

Servings: 11

Author : Mary Allen Perry

Ingredients

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1 (32-ounce) package frozen diced hash brown potatoes, thawed1 (10 3/4-oz.) can cream of chicken soup1 (8-oz.) container sour cream1 cup shredded mild Cheddar cheese1/2 cup chopped onion3/4 cup butter, melted2 cups cornflakes cerealGarnish: fresh curly-leaf parsley sprigs

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Instructions

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Step 1

Preheat the oven to 350˚F. Stir together the first 5 ingredients and 1/2 cup of the butter until well blended. Spoon into a greased 2- to 3-quart baking dish.

Step 2

Crush the cereal, and stir in the remaining 1/4 cup butter. Sprinkle over the potato mixture.

Step 3

Bake at 350˚F for 50 minutes.