Hashbrown Casserole


  • 2 (10.75 oz) cans condense cream of chicken soup
  • 1 1/2 cups sour cream
  • 2 tablespoons butter, softened
  • 2 tablespoons dried minced onion flakes
  • ground black pepper to taste
  • 1 (2 lb) package frozen shredded hash brown potatoes, thawed
  • 4 oz extra sharp Chedder cheese, shredded
  • 1/2 cup crushed cornflakes cereal


  • Preheat oven to 350 degrees F.
  • Lightly grease a 9×13 inch baking dish.
  • In a large bowl, mix together the soup, sour cream, butter, dried onion flakes, and pepper.
  • Stir in the hash browns and 1/2 the cheese.
  • Pour into the prepared baking dish, sprinkle with remaining cheese, and top with crushed cornflakes.
  • Bake 45 minutes in the preheated oven, or until cheese is melted and bubbly.

Makes 10 servings.

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