Hashbrown Casserole

 Introduction

This recipe makes a half batch of my favorite potluck dish--perfect for a weeknight dinner. 

Minutes to Prepare: 10

Minutes to Cook: 50

Number of Servings: 8

   

 Ingredients

Casserole:
16 oz frozen hash browns, thawed
1/2 cup chopped onions
1/2 can cream of chicken soup
1 cup reduced fat sour cream
1/2 stick margarine, melted
4 oz grated sharp cheddar cheese
salt & pepper to taste

Topping:
1 cup corn flakes cereal, crushed 
1/4 cup margarine, melted

Directions

1. In a large bowl, combine onions, soup, sour cream, melted margarine, cheese, salt, & pepper until well       mixed. Stir in thawed hash browns. Spread mixture in the bottom of a 2.2 qt rectangular baking dish or an 8'' square baking dish coated with cooking spray.

2. Crush corn flakes in a ziplock bag, then mix with melted margarine in a bowl. Spread topping evenly over casserole mixture.

3. Bake at 375 for 50 minutes or until casserole is warm throughout and topping is golden browned, but not burned.

Note: You can double this recipe to make the classic "potluck" version in a 13x9'' baking dish. That will produce 16 servings, whereas this version only makes 8 to reduce leftovers.

Number of Servings: 8