Thursday, October 9, 2008

Hashbrown Casserole


2 lbs. Frozen hashbrowns, thawed
1 can Cream of chicken soup
1 c. Sour cream
1 ½ c. Shredded Cheddar cheese
½ c. Chopped onions
Salt & Pepper to taste


2 c. Cornflakes
¼ c. Butter, melted


Combine all but topping ingredients. Put into a greased casserole dish (9x13 pan). Crush cornflakes and mix with melted butter. Put this on top. Bake at 350º for 1 hour.

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