Hashbrown Cassarole

Recipe Ingredients

1/2 lb	227g / 8oz	Southern hash browns - (cubes)
1/8 cup	24g / 0.8oz	Soft butter
1/4		Cream of chicken soup
3 oz	85g	Chedder - grated
2 oz	56g	Sour cream
1/4 teaspoon	1.3ml	Salt
1/4		Onion - chopped
1/2 cup	31g / 1.1oz	Cornflakes - crushed
1/4		Butter

Recipe Instructions

Line 13X9 pan with potatoes. Mix next 6 well. Spoon over potatoes.

Top with flakes. Use vegetable peeler to slice stick butter over the top , covering as much as you can.

Bake at 350F for 50 min. Really need to use a bigger pan as it usually runs over, but this is the size from the original recipe. This is very richer and creamy, everyone loves it!

Source:
Cooking Light, Jan/Feb 1993, page 80

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