Ingredients
| 2 lbs. | frozen hash brown potatoes | | 1/2 cup | butter, melted | | 1 tsp. | salt | | 1/4 tsp. | pepper | | 1/2 cup | onion, chopped | | 1 can (10-1/2 oz.) | cream of chicken soup | | 1 pint | sour cream | | 10 oz. | sharp cheddar cheese, grated | | 2 cups | crushed cornflakes or | | bread crumbs | | 1/4 cup | melted butter, mixed with crumbs |
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Instructions
Defrost hash brown potatoes and combine in large mixing bowl with 1/2 cup melted butter. Season with salt and pepper. Add chopped onion, cream of chicken soup, sour cream, and grated cheese. Blend thoroughly. Pour into buttered 3-quart casserole. Mix 1/4 cup melted butter with crumbs. Sprinkle over potato mixture. Bake at 350°F for 45 minutes. For an entree, add 2 cups cooked diced chicken or ham to casserole.
Author's Comments
This is a basic recipe. We frequently use another kind of cream soup and extra vegetables, such as green peppers, pimentos, etc.
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casserole, potato casserole