Hashbrown Casserole

By KDCooks

Ingredients

• 1 bag frozen shredded hash browns
• 1/2 C. (or so) onion, chopped fine
• Jane’s crazy mixed-up salt, to taste
• 1 1/2 – 2 C. Colby cheese, shredded or velvetta cubed
• 1 can cream of chicken soup
• (4-ounce) light sour cream (such as Daisy)
• Cooking spray
• 2 cups cornflakes, coarsely crushed

Preparation

Step 1

Cook hash browns, onions, and season to taste in a skillet. You will need to add a little butter or oil, cook until the hash browns are tender, and brown.

Drain the hash browns and set aside. Then mix together cheese and cream of chicken soup in a separate bowl

Add hash browns to mixture, then transfer into a buttered 2 qt. casserole dish and cook at 350 for 30 minutes or until golden brown.