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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Hashbrown Potato Casserole Recipe

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This recipe for Hashbrown Potato Casserole is from Keller Williams Montgomeryville Real Estate 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:  
2lb Bag of frozen hashbrowns
1/2 Cup dried onion flakes
2 Cups shredded cheddar cheese
1 Can cream of chicken soup
1 Tsp. salt
1/2 Tsp. pepper
2 Cups crushed corn flakes
1/2 Cup melted butter (for crumbs)
1 Stick of butter (for pan)
1 Cup sour cream
Directions:
Directions:
Use a 9x13 Baking Pan

Crush corn flakes, set aside. Melt stick of butter and spread in bottom of the pan. Mix soup and sour cream set aside. Mix potatoes, salt and pepper and onion, then pour the soup mixture over the potatoes. Spread in the pan, and sprinkle cheese and corn flakes on top then pour the melted butter on top of corn flakes.

Bake @ 350º for 1 hour or until golden brown.

 

 

 

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