Ingredients
- 1 (2 lb.) bag frozen hash browns (the cubed kind, not the shredded ones)
- 2 cans cream of chicken soup
- 1/2 to 2/3 C. chopped onion
- 1 stick of butter
- salt and pepper to taste
- cornflake crumbs
- 8 oz. grated Cheddar cheese
- 2 cartons (8 oz.) sour cream
- 1/2 C. milk
Directions
Saute onion in half of butter. Add milk, soup, sour cream, seasoning, potatoes and 2/3 of cheese. Mix well and pour into 9 x 13-inch casserole dish with remianing cheese on top. Sprinkle cornflake crumbs and drizzle remaining melted butter on top. Bake at 325 deg. for 1 hr. and 15 mins.
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Submitted 6/13/05.
Source: Church cookbook (name unknown)
Submitted By: Teresa Johnson
techgoddess@att.net
Potato Casserole