Hashbrown Casserole

Name: Hashbrown Casserole
Ingredients: 2 (10.75 ounce) cans condensed cream of chicken soup; 1 1/2 cups sour cream; 2 tablespoons butter, softened; 2 tablespoons dried minced onion flakes; ground black pepper to taste; 1 (2 pound) package frozen shredded hash brown potatoes, thawed; 4 ounces extra sharp Cheddar cheese, shredded; 1/2 cup crushed cornflakes cereal

8 ingredients

6 steps

Ingredients

2 (10.75 ounce) cans condensed cream of chicken soup
1 1/2 cups sour cream
2 tablespoons butter, softened
2 tablespoons dried minced onion flakes
ground black pepper to taste
1 (2 pound) package frozen shredded hash brown potatoes, thawed
4 ounces extra sharp Cheddar cheese, shredded
1/2 cup crushed cornflakes cereal

Directions

1

Preheat oven to 350 degrees F (175 degrees C).
2

Lightly grease a 9x13 inch baking dish.
3

In a large bowl, mix together the soup, sour cream, butter, dried onion flakes, and pepper.
4

Stir in the hash browns and 1/2 the cheese.
5

Pour into the prepared baking dish, sprinkle with remaining cheese, and top with crushed cornflakes.
6

Bake 45 minutes in the preheated oven, or until cheese is melted and bubbly.