Hashbrown Casserole Recipe

This recipe for Hashbrown Casserole, by Carol Latimer-Finethy, is from Cooking in Cottontown, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

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Contributor:

 Carol Latimer-Finethy

Category:

 Main Courses: Seafood, Poultry, Pasta and Casseroles

Ingredients:

 1 (32 oz.) package frozen hashbrowns, thawed
1 stick butter
1 tsp. salt
1/2 tsp. pepper
1 can cream of chicken soup
1 pint sour cream
2 cups grated cheddar cheese
2 cups corn flakes, crushed
1/2 stick butter, melted

Directions:

 Preheat oven to 350º. In a large microwavable bow, melt 1 stick butter in microwave. Add hashbrowns, salt, pepper, soup, sour cream, and cheese. Mix well. Pour mixture into a well-greased 9 x 13 inch casserole dish. Mix cornflakes with melted 1/2 stick butter. Spread over potatoes. Bake 1 hour or seal in foil and freeze. From frozen, bake 1 1/2 hours at 350º.

Number Of Servings:

 10
 

 

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