Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Half-Back Hashbrown Casserole




Source of Recipe


the web


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.