Hash Brown Casserole
You can dress up a package of frozen hashbrowns, onions, a can of cream of celery soup and more and turn it into a feast. Virginia McDowell. Jefferson City, MO. 1985.
1 (2 lb.) pkg. frozen hash browns thawed
12 oz. sour cream
2 C. Cheddar cheese
1 can cream of chicken soup
1 stick butter
1/2 C. chopped onion
1/2 C. Corn Flakes
Place potatoes in a greased 9X13″ dish. Season with salt and pepper. Mix together sour cream and soup. Pour over potatoes; sprinkle with Cheddar cheese, top with corn flakes. Bake at 350 for 45 minutes.
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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like the restaurant originals that you would normally go out to try. 