Hashbrown Casserole-Edited

[Roxy]

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.

[huskernation20]

This sounds great! Do you know how many servings this yields?

[Roxy]

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.