Here is one of my family's favorite vegetable casserole dishes. I usually have requests to fix it anytime we have a holiday or a special dinner. It is one of the best I have ever tried.
POTATO CASSEROLE
Serves 8 - 10
20 oz. frozen hash browns, thawed
½ c. butter, melted
¼ - ½ c. onions, finely chopped
10 ½ oz. cream of chicken soup
1 ½ c. cheddar cheese, grated
1 pt. sour cream
Combine hash browns and butter.
Salt & pepper to taste.
Stir in the remaining ingredients.
Serves 8 - 10
20 oz. frozen hash browns, thawed
½ c. butter, melted
¼ - ½ c. onions, finely chopped
10 ½ oz. cream of chicken soup
1 ½ c. cheddar cheese, grated
1 pt. sour cream
Combine hash browns and butter.
Salt & pepper to taste.
Stir in the remaining ingredients.
Place in an ungreased shallow baking pan.
Sprinkle the following mixture on top of the casserole.
2 c. cornflakes, crushed
¼ c. butter, melted
Bake at 350 degrees for about 45 minutes.
2 c. cornflakes, crushed
¼ c. butter, melted
Bake at 350 degrees for about 45 minutes.
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