 | | Directions |
- Combine the cream of chicken soup, salt, sour cream, butter, and cheese together; stir until well mixed.
- Pour frozen hash browns into the baking dish and spoon the soup and cheese mixture over the hash browns.
- Spread the mixture evenly over the hash browns and then press it down into the hash browns the best you can without stirring. Smooth out the top when done.
- Mix the corn flake crumbs with the melted butter and then spread out evenly over the hash brown mixture.
- Bake for 1 hour at 350 degrees F.
Note: This hash brown casserole can be all made up a day ahead of time and refrigerated or it can be frozen for longer storage. |
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Prep Time: 30 minutes
Cook Time: 1 minute
Container: 9 x 13 baking dish
Servings: 12
|  | | Ingredients | | - | | 1 can cream of chicken soup |
| - | | 1 teaspoon salt |
| - | | 12 ounces sour cream |
| - | | 1/2 cup butter or margarine - melted |
| - | | 2 cups shredded cheddar cheese |
| - | | 1 package frozen hash browns - 2 lb. bag |
| - | | TOPPING: |
| - | | 2 cups corn flake crumbs - finely crushed |
| - | | 1/4 cup butter or margarine - melted |
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