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Creamy Hash Brown Casserole Recipe

   
 

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     Creamy Hash Brown Casserole

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8
Preptime   1 hr

Ingredients
1 package (32 ounces) frozen cubed hash brown potatoes, thawed
1 pound process cheese (Velveeta), cubed
2 cups (16 ounces) sour cream
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3/4 cup butter, melted, divided
3 tablespoons chopped onion
1/4 teaspoon paprika
2 cups cornflakes, lightly crushed
Fresh savory, optional
 

Instructions
In a large bowl, combine the hash browns, cheese, sour cream, soup, 1/2 cup butter and onion. Spread into a greased 13x9-in. baking dish. Sprinkle with paprika. Combine cornflakes and remaining butter; sprinkle on top. Bake, covered, at 350 for 40-50 minutes or until heated through. Uncover, bake 10 minutes longer or until top is golden brown. If desired, garnish with savory. Freeze option- Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165.


Originally Submitted
2/2/2017





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