Supreme Hashbrown Potato Casserole

 

Photo by Ron Lach

Ingredients:

2 pounds frozen hashbrown potatoes

1/4 cup melted butter or margarine

1 teaspoon of salt

1/2 teaspoon of pepper

1/2 cup diced onions

1 can of cream of chicken soup

10-ounce package of grated cheddar cheese

16 ounces of sour cream

Topping:

1/4 cup of butter or margarine melted

2 cups crushed regular cornflakes

Mix hashbrowns, butter, salt, pepper, onions, cream of chicken soup, cheddar cheese, and sour cream

into a large, buttered casserole dish saving the topping for later. Bake at 350 degrees for 30 minutes.

Top with topping mixture. Bake another 30 minutes.

Serves 8.