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Hashbrown Casserole


1/2 lb southern hash browns
1/8 cup soft butter
1/4 cream of chicken soup
3 oz cheddar, grated
2 oz sour cream
1/4 teaspoon salt
1/4 onion, chopped
1/2 cup cornflakes, crushed
1/4 stick butter

Line 13 X 9 inch pan with potatoes. Mix next 6 ingredients well. Spoon over potatoes. Top with cornflakes. Slice stick butter over the top, covering as much as you can. Bake at 350 for 50 min. Might need to use a bigger pan as it sometimes runs over, but this is the size from the original recipe. This is very rich and creamy, everyone loves it!




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.