December 25, 2011

Hashbrown Casserole

(Sorry- we got a little hungry before I could photograph!)

  • 1 bag of Ore Ida shredded Hash Browns, Country Style
  • 8 oz. sour cream
  • 1 can Campbell's Cream of Chicken Soup
  • ½ cup diced onions
  • 2 sticks of butter, melted
  • 2 cups cheddar cheese, shredded
  • Kellogg's Corn Flakes

  1. Preheat oven to 350°F.
  2. Defrost hash browns in a large bowl in the microwave. Once hash browns are defrosted, add sour cream, cream of chicken soup, diced onions, melted butter and cheese. Mix well then pour into a 9x13" baking dish.
  3. Take Corn Flakes and pour into a gallon Ziplock bag, about ¼ full. Crush the Corn Flakes and cover the top of the hash browns.
  4. Bake for 1 hour.
**For best results, prepare (except for Corn Flakes) the night before and refrigerate. Add Corn Flakes before you bake.**

Enjoy :)

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