Recipe of the week–Hashbrown Casserole

Serves 12 or more

2 lbs frozen shredded or I used cubed potatoes (Or use the Simply Potatoes in the
refrigerated section)
1/2 cup melted butter
1 can of chicken soup (I used cream of Potato)
2 cups of grated cheddar cheese (or one of the 4 cheese mixed)
8 oz. of sour cream
1 teaspoon of thyme
1 teaspoon of salt
1/2 teaspoon of pepper
1/2 small onion chopped
2 cups of Cornflakes, slightly crushed
1/2 cup of melted butter

Place thawed potatoes in 13×9 pan that has been coated with non-stick spray.
Mix together next 7 ingredients and pour over potatoes, smooth out top. Top with crushed
cornflakes and drizzle with melted butter. (I mix the butter and the flakes and then spread it over top.) Bake uncovered in 350° preheated oven for 45 minutes.

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