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Hashbrown Potato Casserole Recipe

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This recipe for Hashbrown Potato Casserole is from Recipes from the Kendrick/Lambert Family, 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:  
2 pounds frozen hash browns, thawed
1 stick butter or margarine, melted
1 teaspoon salt
½ teaspoon black pepper
1 can of cream of chicken soup
12 oz sour cream
½ cup onion, finely chopped
2 cups of shredded cheddar cheese

1 cup corn flakes, crushed
3 tablespoons butter, melted
Directions:
Directions:
Preheat oven to 350F. Mix all but last two ingredients together in a large bowl and pour into baking dish. Sprinkle with crushed corn flakes and top with last melted butter. Bake for about 90 minutes.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Often double this recipe to serve with brisket.

This version has a little less sour cream and a little more cheese than most...Sandra's version actually says 2 cups of cheese + a handfull. Can also substitute a portion of pepper-jack cheese that kicks it up a little.

Also from 1980 Show Me Missouri Cook Book

 

 

 

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