Creamy Hash Brown Casserole |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This versatile side dish was dairy-good with the steaks we grilled and is delicious with other meats as well. A creamy cheese sauce and crunchy topping make this potato casserole ever-popular for family dinners and potlucks. Carol Troyer, Pryor, Oklahoma and Teresa Stutzman, Adair, Oklahoma Ingredients:
1 package (32 ounces) frozen cubed hash brown potatoes, thawed |
1 pound process cheese (velveeta), cubed |
2 cups (16 ounces) sour cream |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
3/4 cup butter, melted, divided |
3 tablespoons chopped onion |
1/4 teaspoon paprika |
2 cups cornflakes, lightly crushed |
fresh savory, optional |
Directions:
1. In a large bowl, combine the hash browns, cheese, sour cream, soup, 1/2 cup butter and onion. Spread into a greased 13-in. x 9-in. baking dish. Sprinkle with paprika. Combine cornflakes and remaining butter; sprinkle on top. Bake, uncovered, at 350° for 50-60 minutes or until heated through. Garnish with savory if desired. Yield: 8 servings.
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