Cindy’s Potato Casserole
Contributed byLaura L. Griffin
Ingredients
- 2 pound frozen hash browns (thawed)
- 1/2 cup butter
- 1 can cream of chicken soup
- 8 ounce sour cream
- 1/2 cup onion (chopped)
- 10 ounce sharp cheddar (grated)
- salt (to taste)
- pepper (to taste)
- 2 cup cornflakes (crushed)
- 1/4 cup butter (melted)
Yield: 6 Servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Instructions
Mix first seven ingredients together. Place in greased pan. Top with a mixture of the cornflakes and butter. Bake, uncovered, at 350° for 45 minutes.
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