Sunday, June 9, 2013

Cheesy Hashbrown Potato Casserole

Cheesy Hashbrown Potato Casserole
Adjusted for freezer recipe

1 (32 oz) bag frozen shredded hashbrowns
2 (10 3/4 oz) cans cream of chicken soup (reduced fat is fine)
2 cups sour cream (light is fine)
1 cup grated cheddar cheese
1/2 cup butter, melted
1/3 cup chopped onions

2 cups crushed corn flakes
2 Tbsp butter, melted
Put frozen hashbrowns into a greased 9×13 inch baking dish. Combine soup, sour cream, cheese, the 1/2 cup melted butter, and onions. Gently blend into potatoes. Combine crushed corn flakes and the 2 tablespoons melted butter. Sprinkle on top. Cover and freeze.

Make at 350 degrees for 30 minutes.

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