We really liked this, it turned out great!
Hashbrown Casserole:
2-lbs. Ore Ida Frozen Hashbrowns
1/2 Cup Melted Margarine
Garlic Salt & McCormick Coarse Ground Black Pepper, To Taste
2 Cups Sour Cream
2 Cans Cream Of Chicken Soup, OR Cream Of Celery OR 2 Cans Of Mushroom Soup
***I Used 2 Cans Of Cream Of Chicken Soup
1 White Onion, Chopped
2 Bunches Garlic, Peeled & Chopped
2 Cups Shredded Cheddar Cheese
Topping:
2 Cups Crushed Cornflakes
1/4 Cup Melted Margarine
Spray 9x13-in. baking pan with Pam.
In large bowl, mix all ingredients together-(except for topping ingredients.)-and place in prepared baking dish.
Topping:
Put 2 cups of Kellog’s Cornflakes in a Ziploc bag.
Add 1/4 cup melted margarine.
Seal bag and pound.
Put mixture in a bowl.
Using your hands, sprinkle mixture on top of potato mixture.
Cover baking dish with aluminum foil.
Refrigerate until ready to bake.
Bake at 350 degrees for 1 hour.
Hashbrown Casserole:
2-lbs. Ore Ida Frozen Hashbrowns
1/2 Cup Melted Margarine
Garlic Salt & McCormick Coarse Ground Black Pepper, To Taste
2 Cups Sour Cream
2 Cans Cream Of Chicken Soup, OR Cream Of Celery OR 2 Cans Of Mushroom Soup
***I Used 2 Cans Of Cream Of Chicken Soup
1 White Onion, Chopped
2 Bunches Garlic, Peeled & Chopped
2 Cups Shredded Cheddar Cheese
Topping:
2 Cups Crushed Cornflakes
1/4 Cup Melted Margarine
Spray 9x13-in. baking pan with Pam.
In large bowl, mix all ingredients together-(except for topping ingredients.)-and place in prepared baking dish.
Topping:
Put 2 cups of Kellog’s Cornflakes in a Ziploc bag.
Add 1/4 cup melted margarine.
Seal bag and pound.
Put mixture in a bowl.
Using your hands, sprinkle mixture on top of potato mixture.
Cover baking dish with aluminum foil.
Refrigerate until ready to bake.
Bake at 350 degrees for 1 hour.
