I want what’s best for you.  Well, what’s best for your taste buds – not your cholesterol.

Cheesy Hashbrown Casserole

2 (10.85 oz) cans cream of chicken soup
1 1/2 cups sour cream
2 tb. butter
2 tb. dried minced onion flakes
1 (2 lb) pkg frozen shredded hashbrowns, thawed
4 oz shredded cheddar cheese
1/2 c crushed cornflakes (optional)

Preheat oven to 350 degrees.  Lightly grease a baking dish and set aside.

On stove, melt butter.  Stir in soup, onions, sour cream and 1/2 of cheese.  Mix in hashbrowns and transfer to baking dish.  Sprinkle with remaining cheese and cornflakes.

Bake 45 minutes or until cheese is melted and bubbly.

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