CREAMY HASH BROWN CASSEROLE

By gammy

Ingredients

• 1-1/4 32 OZ FROZEN HASH BROWN POTATOES,
• THAWED
• 1-1/4 PEELED ONION, CHOPPED
• 1/4 CUP BUTTER
• 2-1/2 CANS (10.75 OZ) CONDENSED CREAM
• OF CHICKEN SOUP (I USE LOW
• FAT)
• 10 OZ SOUR CREAM (I USE LOW FAT)
• 1-1/4 CUPS CHEDDAR CHEESE, SHREDDED
• 2-1/2 CUPS CORN FLAKES
• 1/2 CUP BUTTER

Preparation

Step 1

PREHEAT OVEN TO 350 DEGREES. GREASE
A 4 QUART BAKING DISH; SET ASIDE.

IN A MEDIUM HEAVY SKILLET OVER MEDIUM-HIGH HEAT, SAUTE' ONION IN BUTTER UNTIL FRAGRANT AND TRANSLUCENT, 3 TO 5 MINUTES. COMBINE SAUTEED ONIONS WITH HASH BROWNS, CREAM OF CHICKEN SOUP, SOUR CREAM AND CHEDDAR CHEESE IN A LARGE MIXING BOWL; POUR INTO PREPARED BAKING DISH.

SPRINKLE CORN FLAKE CRUMBS ON TOP OF POTATO MIXTURE. DRIZZLE WITH REMAINING BUTTER; BAKE UNCOVERED 1 TO 1-1/2 HOURS OR UNTIL GOLDEN IN COLOR.