Hashbrown Casserole

Crispy yet creamy. I’ve enjoyed variations of this recipe from friends and co-workers for years.

This is my favorite.

2 cans condensed cream of chicken soup
1 1/2 cups sour cream
2 Tbsp butter, softened
2 Tbsp onion or garlic powder
ground black pepper to taste
1 (2 pound) package frozen shredded hash brown potatoes, thawed
4 ounces extra sharp Cheddar cheese, shredded
1/2 cup crushed cornflakes cereal

Preheat oven to 350 degrees. Lightly grease a 9×13 inch baking dish. I just use cooking spray.

In a large bowl, mix together the soup, sour cream, butter, onion powder, and pepper. Stir in the hash
browns and 1/2 the cheese. Pour into the dish, sprinkle with remaining cheese, and top with crushed cornflakes.

Bake 45 minutes in the preheated oven, or until cheese is melted and bubbly.



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