Roxy Posted June 8, 2010 Share Posted June 8, 2010 Hashbrown Casserole: 1-(32-oz.) Bag Frozen Hashbrowns 1/2 Cup Melted Margarine 1 Can Cream Of Chicken Soup 1-(16-oz.) Container Sour Cream 1 Onion, Chopped 2 Cups Shredded Cheddar Cheese 1 Tsp. Salt 1/4 Tsp. Black Peppe-I use more Topping: 3-4 Cups Crushed Cornflakes 1/2 Stick Margarine, Melted Mix potato ingredients in a large bowl and put into a greased 13x9-in. bsking pan. Mix crushed Cornflakes and 1/2 stick melted butter together. Top potato mixture with cornflake mixture. Bake at 375 for 1 hour. 2 Quote Link to comment
huskernation20 Posted June 9, 2010 Share Posted June 9, 2010 This sounds great! Do you know how many servings this yields? Quote Link to comment
Roxy Posted June 10, 2010 Author Share Posted June 10, 2010 I forgot to say that this a tried and true recipe..we really liked it. I like that you can make it in the morning..stick it in the refrigerator and bake it for dinner that night. I made it a couple of days ago...had some leftovers for dinner last night and I still have a little left..there is just the two of us though. I am guessing that it would serve 4 people..depending on how hungry everyone is..it makes quite a bit. It is really good and easy to make. I heated the left overs in the microwave last night since it is so hot here..it worked great to reheating and I am not a big fan of cooking food in the microwave unless it is a potato or just to reheat up leftovers. Quote Link to comment
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