Casserole: 32 oz package of hash brown potatoes, thawed (I usually get the shredded kind) 2 cups shredded cheddar cheese 1/2 cup chopped onion 1 can cream of chicken soup (or make your own if you don’t used canned) 16 oz sour cream 1/4 cup butter, melted salt and pepper to taste
Topping: 2 Cups of crushed cornflakes 3T butter, melted paprika
1. Preheat oven to 350 2. Mix hash browns with all ingredients and place in greased 9 x 13 casserole dish 3.
Mix cornflakes and melter butter and place on top of hash brown mixture 4. Sprinkle a little paprika over the top 5. Bake 45 minutes lightly covered with foil 6.
Take foil off and bake another 15 minutes
Serves 8-10 From the Cookbook “Cooking with Grace” by Point of Grace