Hash Brown Casserole

Lovie Price Fomby
Family Treasures

  • 2 lb package frozen hash brown potatoes, thawed
  • 1 tsp salt
  • 1 lb Mild Mexican Velveeta®, cubed
  • 1 can cream of chicken soup
  • 2 Tbsp minced onion
  • 1 pint sour cream
  • 2 cup cornflakes, crushed
  • 1/2 cup margarine, melted

Mix together soup, seasonings and sour cream. Fold in potatoes and cubed cheese. Spoon into large greased casserole. Mix cornflakes and margarine and sprinkle over top. Bake at 350 degrees for about an hour until potatoes are tender and top is brown.


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