Do not substitute low fat/fat free ingredients or the casserole will be extremely watery. Great side for breakfast, lunch and dinner. ENJOY!
Ingredients
- 1 bag frozen, cubed hasbrowns (no peppers or onions)
- 1 medium onion, diced
- 1 can cream of mushroom soup
- 1 container of sour cream
- 2 1/2 cups shredded cheddar cheese
- 2 sticks of melted butter (divided use)
- 3 cups of crushed cornflakes
- Lawry's Seasoned salt and Pepper to taste
Directions
Thaw out hashbrwons. Mix hashbrowns and next 4 ingredients along with one stick of melted butter in large mixing bowl. Pour mixture into large casserole. Spread crushed cornflakes on top of hashbrown mixture and pour the other stick of butter over the cornflakes. Bake in 375 degree oven for 1 hour.
VERY Fattening!
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Submitted 6/13/05.
Source: My Mom
Submitted By: Kristin
kristin.dicenso@halo.com
Hashbrown Casserole