Hash Brown Casserole

Marcia Santa Cruz

Avalon Place Trinity

1 2 pound bag frozen hash browns, thawed
1 can cream of chicken soup
1 stick melted butter
1 pint sour cream
10 oz. shredded cheddar cheese
½ cup onions, chopped
crushed corn flakes for topping

Combine all ingredients except corn flakes and place in a 9×13 inch pan. Top with corn flakes (drizzle butter on top if desired). Bake at 350 degrees uncovered for 1 hour.

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