HASH BROWN CASSEROLE II

By stepjo7269

MS Farmer's Market Cookbook p. 191
Terri Jacobson-Manzo; Jackson, MS

Ingredients

• Directions:
• 1 2-lb bag frozen hash brown potatoes (author uses Ore Ida tiny cubed ones)
• 1/2 t. pepper, or to taste
• 1 t. salt
• 2 small cans cream of chicken or cream of mushroom soup (or 1 of each)
• 1/2 c. onion, chopped
• 10 oz or more sharp cheddar cheese
• 1 8 oz carton sour cream (use a little more if too thick)
• 2 c. cornflakes (author usually uses just a little more)
• 1/4 c. butter or margarine, melted
• ●Preheat oven to 350 F.
• ●In a large bowl, combine potatoes, salt, pepper, soup, cheese, onion, and sour cream; mix well.
• ●Transfer mixture to a 9 x 13 inch greased baking dish. Crush cornflakes and mix well with butter; sprinkle over potatoes.

Preparation

Step 1

●Bake for 1 1/4 hours until top is brown and crunchy.