Monday, April 26, 2010

Hashbrown Casserole


1 bag of frozen hashbrown potatoes (2 lb. bag)
4-6 tablespoons of butter, melted
2 cans cream of chicken soup (I use 98% fat free)
8 oz. sour cream (I use reduced fat)
2 cups shredded sharp cheddar cheese

salt and pepper, to taste


Allow hashbrown potatoes to thaw for several hours or defrost in microwave until no longer frozen.  In a large bowl, combine potatoes, soups, sour cream, cheese, butter, salt and pepper.  Stir gently until fully mixed.  Pour potato mixture into a 9x13" casserole dish.  Bake in a 350 degree oven for 1.5 hours, or until bubbly and golden on top!

Optional Topping:  1 cup of cornflakes combine with 1/4 cup of melted butter.  Pour over top of potatoes before baking.

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