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HashBrown Casserole Recipe

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This recipe for HashBrown Casserole, by , is from Loeppky Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Veronica Loeppky

Category:
Category:

Ingredients:  
Ingredients:  
1 (2 pound) package frozen hash brown potatoes, thawed
1/2 cup melted butter
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) container sour cream
1/2 cup chopped onions
2 cups shredded Cheddar cheese
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup melted butter

Directions:
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish.
3. In a medium saucepan over medium heat, saute cornflakes in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole.
4. Bake covered in preheated oven for 40 minutes.

 

 

 

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