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Hashbrown Casserole Recipe

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This recipe for Hashbrown Casserole is from Family 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 can Campbell's® Condensed Cream of Mushroom Soup
1 container (8 ounces) sour cream
1/2 cup butter, melted
1 bag (32 ounces) frozen hash-brown potatoes (about 7 1/2 cups)
1 medium onion, chopped (about 1/2 cup)
1 package (8 ounces) shredded Cheddar cheese (about 2 cups)
Ground black pepper
1/2 cup crushed corn flakes
Directions:
Directions:
Preheat oven to 350 degrees

Stir the soup, sour cream, butter, potatoes, onion and cheese in a 3-quart shallow baking dish. Season with the black pepper. Sprinkle the potato mixture evenly with the crushed corn flakes.


Bake at 350°F. for 45 minutes or until the mixture is hot and bubbling.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 min prep 45 min cook time

 

 

 

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