Creamy Hash Brown Casserole
Creamy Hash Brown Casserole
Submitted by : Michelle Roberts
Location: Indian River, Michigan
1 pkg (32 oz) frozen southern-style
hash brown potatoes, thawed
1 pound process american cheese, cubed
1 can (10-3/4 oz) condensed cream
of chicken soup, undiluted
2 cups (16 oz) sour cream
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3/4 cup butter or margarine, melted, divided
3 tablespoons chopped onion
1/4 teaspoon paprika
2 cups cornflakes, slightly crushed
Fresh savory, optional
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In a large bowl, combine the hash browns, cheese, soup, sour cream, 1/2 cup butter & onion. Spread
into a greased 13x9x2 pan. Sprinkle with paprika. Combine cornflakes & remaining butter; sprinkle
on top. Bake, uncovered, at 350 for 50-60 min. or until heated through. Garnish with savory if desired.
Yield: 8-10 servings.
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