Thanksgiving Potato Hash
November 17th, 2006
2 lb. bag hashbrowns, partly thawed
1 can mushroom soup
1/2 c. melted butter
1 tsp. salt
1/2 c. sauteed onion
1 pint sour cream
2 c. grated cheddar cheese
2 c. crushed cornflakes
Mix first eight ingredients in buttered 9 x 13″ pan. Top with butter and cornflake mixture. Bake at 350F for 45 minutes.
Entry Filed under: Casseroles,Recipes,Vegetables
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