Yummy Hashbrown Casserole |
| Name: |
Donna Land |
| Base: |
Ft Leonard Wood |
| Recipe: |
1 16 oz. bag hashbrowns
1 lb medium sharp cheddar cheese (shredded)
1 can cream of mushroom soup
1 can cream of chicken soup
6 cups corn flakes
2 cups milk
1 stick butter or margarine
Directions:
Brown hashbrowns slightly. Preheat oven to 350 degrees. Mix 4 cups corn flakes, both soups, cheese, milk, and hashbrowns in 9X13 baking dish. Spread evenly in dish. Bake in oven for approximately 30 minutes. While baking, melt butter and mix with remaining corn flakes. Take casserole out of oven, and spread corn flake/butter mixture evenly over the top. Bake an additional 15-20 minutes.
Makes a great side dish, with plenty of leftovers.
To make a meal all by itself, brown some chicken breast cubes and mix with main ingredients. |
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