This recipe is by no means waistline friendly. However, it is still one of our favorites (especially Scott's). Scott will eat this stuff for breakfast, lunch, and dinner for the next couple days until it's gone! I had to make it for his birthday dinner today. This casserole is the perfect mate to the grilled flank steak that I posted a recipe for way back on 9 July 06. It seems we never make one without the other.
-2 lbs. frozen cubed hash brown potatoes, thawed
-1 stick margarine, melted (for casserole)
-1 can cream of mushroom soup
-2 cups shredded cheddar cheese
-1 pint sour cream
-1 small onion, chopped
-Salt and pepper to taste
-2 cups crushed cornflakes
-1 stick margarine, melted (for topping)
Preheat oven to 350 degrees. Combine all ingredients (except cornflakes and last stick of margarine) and mix well. Pour into a greased 9"X13" pan. Mix crushed cornflakes with melted margarine and then spread on top of the potato mixture. Bake at 350 degrees for 60 minutes (30 minutes covered with foil and then 30 minutes uncovered) or until hot. Enjoy!
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