Hash Brown Casserole
By Judy-8
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Ingredients
- 1 can cream of mushroom soup
- 8 oz. sour cream
- 1/2 cup butter, melted
- 32 oz. hash brown frozen potatoes
- 8 oz. shredded cheddar cheese
- pepper
- 1/2 cup crushed corn flakes
Details
Preparation
Step 1
In microwave safe bowl, thaw potatoes cooking at 2 minute intervals, stirring in between, until potatoes are completely thawed.
Mix soup, sour cream butter potatoes, cheese and petter to tast in 3-qt. shallow greased baking dish. Sprinkle corn glakes over potato mixture.
Bake at 350 degrees for 45 minutes or until hot.
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