1 (32-ounce) package frozen Southern-style hash brown potatoes, thawed
1 pound process American cheese, cubed
1 (10 3/4-ounce) can condensed cream of chicken soup, undiluted
2 cups (16-ounce carton) sour cream
3/4 cup butter or margarine, melted - divided use
3 tablespoons chopped onion
1/4 teaspoon paprika
2 cups corn flakes, slightly crushed
Fresh savory, optional
Instructions
In a large bowl, combine the hash browns, cheese,
soup, sour cream, 1/2 cup butter and onion. Spread
into a greased 13 x 9 x 2-inch pan. Sprinkle with
paprika.
Combine cornflakes and remaining butter; sprinkle
on top.
Bake, uncovered, at 350°F (175°C) for 50 to 60
minutes, or until heated through. Garnish with
savory if desired.
Originally Submitted
11/27/2011
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