Thursday, February 10, 2011

Cracker Barrel Hashbrown Casserole

2 lbs. frozen hashbrowns
1/2 cup melted butter
1 can cream of chicken soup
1 pt. sour cream
1/2 cup chopped onion
2 cups grated cheddar cheese
1 tsp. salt
1/4 tsp. pepper

2 cups crushed cornflakes
1/4 cup melted butter

Defrost hashbrowns. Combine the next 7 ingr. and mix with hashbrowns. Put all in a 3 qt. casserole. Saute cornflakes in butter and sprinkle on top. Cover and bake at 350 for about 40 min.

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