Friday, October 24, 2008

Potato Casserole


2 lbs. frozen hashbrowns (I use the largest pkg. of Potatoes O'Brien)
1/2 c. melted butter
1 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion (if using the Potatoes O'Brien, I omit this)
1 can cream of chicken soup
1 pint dairy sour cream (I used low-fat, but could also try using nonfat plain yogurt - Roxanne's suggestion)
2 c. grated cheddar cheese
2 c. crushed cornflakes


Defrost hash browns and mix with butter and seasonings. Add onions, soup, cheese, and sour cream. Blend and place in greased 3-qt. casserole. Cover with crushed cornflakes mixed with some melted butter (maybe 1 T. just to make it moist so it gets crusty while it bakes). Bake at 350 degrees for 1 hour.

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