Creamy Hash Brown Casserole
This terrific recipe for Creamy Hash Brown Casserole was submitted by Michelle.
1 (32-ounce) package frozen Southern-style hash brown potatoes, thawed
1 pound process American cheese, cubed
1 (10.75-ounce) can condensed cream of chicken soup, undiluted
2 cups (16-ounce carton) sour cream
3/4 cup butter or margarine, melted - divided use
3 tablespoons chopped onion
1/4 teaspoon paprika
2 cups corn flakes, slightly crushed
Fresh savory (optional)
- In a large bowl, combine the hash browns, cheese, soup, sour cream, 1/2 cup butter and onion. Spread into a greased 13x9x2-inch pan. Sprinkle with paprika.
- Combine cornflakes and remaining butter; sprinkle on top.
- Bake, uncovered, at 350°F (175°C) for 50 to 60 minutes, or until heated through. Garnish with savory if desired.
Makes 8 to 10 servings.