This recipe has been in my book for years and it came from Margie. Recently, I almost brought this to a potluck, but decided on a salad instead. When I got to the party, there were already two other versions of this casserole! And they both got devoured. You can’t go wrong with this one and it’s so easy!
Ingredients:
32 oz. frozen hash brown potatoes
1 can cream of chicken soup
1 1/2 cup grated cheddar
1 – 16 oz. sour cream
1/3 cup chopped green onions
1/4 cup margarine or butter
Heat soup and butter or margarine until melted. In a bowl, combine potatoes, cheese, green onions, and sour cream. Add heated soup and butter. Put in a greased 9 x 13″ pan.
Topping:
3 T. butter, melted
1 cup cornflakes
Combine butter and cornflakes.
Bake casserole at 350 degrees for 30 minutes. Add topping and bake for 20 minutes more (or until cornflakes are golden).
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