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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Very quick to make, travels well and also makes a great leftover Ingredients:
14 1/2 ounces shredded hash brown potatoes |
10 1/2 ounces cream of chicken soup |
8 ounces of shredded cheddar cheese |
3/4 cup sour cream |
1/4 cup butter, melted |
2 tablespoons chopped onions |
2 cups corn flakes or 2 cups chips, crushed |
1/2 cup margarine, melted |
Directions:
1. Preheat oven to 350.
2. Combine all ingredients except the hash browns in a large bowl. Place hash browns in a greased 2quart baking dish. Add mixture to the hash browns & stir until well mixed.
3. Topping - Mix together cornflakes/chips and 1/2 margarine together and sprinkle over casserole.
4. Bake uncovered for 1 hour.
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