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Half-Back Hashbrown Casserole




Source of Recipe


rc-Mand


List of Ingredients







2 packages hashbrowns (Southwest style with peppers and onions works well)
2 cans cream of chicken soup (for extra flavor, try cream of chicken with herbs)
1 large container sour cream
2 sticks butter
2 cups shredded cheddar
2 cups corn flakes (option 1)
½ cup shredded cheddar (option 2)








Recipe



Preheat oven to 375 degrees.

Melt 1 stick butter. Mix with potatoes, soups and sour cream. Add shredded cheese and mix well.

Option 1: Place potato mixture in large casserole pan. Cover with corn flakes. Melt second stick of butter and drizzle over corn flakes. Bake for 35 to 40 minutes.

Option 2: To cut down on time the morning of the game, mix everything except corn flakes and put mixture into crock pot the night before. Top with additional cheddar. Place on low and cook overnight. Top with corn flakes the morning of the game.

Serves 12.