Monday, September 15, 2008

Mark's favorite Hashbrown Casserole

Another DeLong family favorite! It wouldn't be a family get-together without this casserole :) Leftovers are great for breakfast, too! I usually freeze one as I make it, but I don't put the cornflakes on til I am ready to bake it and serve, because they will get soggy in the freezer :)

Ingredients:
2lb pkg. hash brown potatoes (thawed completely)
1 can cream of chicken soup
2 cups shredded cheddar cheese
1 cup sour cream
¼ cup onion (chopped fine)
½ cup milk
¼ cup melted margarine

Directions:
Mix all ingredients; place in a 9x13 greased baking pan. Top with crushed cornflakes. Bake at 350 for 45 minutes.

2 comments:

The Beckner Bulletin said...

We tried this for dinner the other night and it was delicious! I put it in two small baking dishes and froze one for later! Thanks for sharing it!

Anonymous said...

We made this for Mikey's college friends that are staying with us this weekend and it was a hit! Thanks so much for putting this website together...I don't even need my cookbooks anymore :o)

Team Britton