Great Recipe Experiment 2010 #10

[baronessekat]

I got this recipe from my Aunt who says she got it from a 4-H cookbook mom gave her.

Casserole:
2lb frozen hash browns (southern style)
1c sour cream
1 can cream of chicken soup
8oz shredded cheddar
1/2 cup melted margerine or butter
1/2 cup chopped onions
1/2 tsp pepper

Topping:
2 cups crushed corn flakes
1/4 cup melted butter

Mix sour cream, soup, cheese, butter, onions and pepper. Add hashbrowns
place all in greased 7x11 1/2 inch baking dish

Mix topping together and sprinkle over top

bake 350ºF for 1 hour

Thoughts:
I really like this side dish. I used the healthy choice low fat/low salt soup. I think this could be made "Mostly vegetarian" be using a cream of celery soup instead of chicken. Not sure how a cream of mushroom would work.

This went well with ham, pork chops and steak. Nice tossed salad finished the meals.

Rating: 4 out of 5

Comments

[lrstrobel.livejournal.com]

DROOL!!

[tusnilda.livejournal.com]

I have had this, or similar. I LOVE IT!! So yummy.

[blairya.livejournal.com]

That looks pretty close to the Cracker Barrel one.

[baronessekat.livejournal.com]

Very much so. The only difference is Cracker Barrel uses the shredded potato hashbrowns and this calls for the cubed ones. But I see no reason why you couldn't do the shredded (except for maybe adjusting the baking time)

[jlbooth76.livejournal.com]

that looks SO good... {hungry now!}

[baronessekat.livejournal.com]

this is easy enough that I think you should try making it!

Just change the cream of chicken for cream of celery soup.