Chicken Hashbrown Casserole |
| Name: |
Karen Ingram |
| Base: |
Ft. Campbell |
| Recipe: |
1 (32 oz.) package frozen shredded hash brown potatoes, thawed or partially thawed
½ C. melted margarine or butter, melted
1 can of cream of chicken soup
8 oz. shredded cheese
8 oz. sour cream (regular, low-fat, or fat-free are all acceptable)
½ t. salt
1 small onion, chopped
Mix all ingredients together and spread into a 9x13 pan. This can be topped with crushed corn flakes or one or two cups of Pepperidge Farm stuffing mix combined a couple tablespoons of melted butter. Bake at 350° for 45 minutes. Additional vegetables may be included such as peas, carrots, sautéed mushrooms, or chopped pimentos. |
| |
|
|
