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HASHBROWN CASSEROLE BY JOY INKPEN Recipe

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This recipe for HASHBROWN CASSEROLE BY JOY INKPEN is from First American Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 1 bag frozen hashbrowns (southern style works the best, but I have also used shredded)
• 1 small onion (or shallot)
• Salt and pepper to taste
• 8 oz sour cream
• 1 can cream of chicken soup (have substituted cream of mushroom when necessary)
• 2 cups shredded cheddar cheese
• ½ cup melted butter
• Crumbled French’s Fried Onions (about 1 can)
Directions:
Directions:
Combine potatoes, onion, soup, sour cream in a bowl. Add salt and pepper to taste
Put in a 12x9x2 baking dish – add melting butter over top, top with cheese, top with fried onions
Bake at 350 uncovered for about 45 minutes
Number Of Servings:
Number Of Servings:
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Preparation Time:
Preparation Time:
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