BROWSE RECIPE PAGES

THIS WEEK'S RECIPE

CREAMY HASH BROWN CASSEROLE
by Danielle Varner, Huntingdon County Dairy Princess

  • 32 oz. hash brown potatoes, thawed
  • 1 lb. sharp Cheddar Cheese, shredded
  • 2 cups Sour Cream
  • 1 can cream of chicken soup, undiluted
  • 3 Tbs. onion, chopped
  • ¾ cups butter, melted, divided
  • ½ tsp paprika
  • 2 cups corn flakes, slightly crushed

In a large bowl, combine ½ cup of butter with the potatoes, cheese, sour cream, cream of chicken soup, and onion. Spread in a greased 13 X 9 baking dish. Sprinkle with paprika. Combine corn flakes and ¼ cup butter and sprinkle on top. Bake uncovered at 350º for 45 minutes. Serves 6.

Recipe Chatter

HTML Comment Box is loading comments...

OUR MENU
6 EASY CHEESE SNACKS THAT ROCK

Lettuce Wraps

Wrap a slice of Swiss cheese, turkey, and Dijon mustard in lettuce leaves.

Cheese Ka-bob

Alternate small chunks of apples (Granny Smith is excellent!) and Cheddar cheese on skewers. Good when gaming - it's one-handed, and keeps the hand clean.

Cherry Tomato Crunchers

Top wheat crackers with Mozzarella cheese and halved cherry tomatoes.

Cheddar Crunch

Mix 1/2 cup of cheddar cheese shreds with popcorn and pretzels.

Zesty Tostada

Top a tostada with refried beans and shredded Pepper Jack cheese.

Chicken Melt

Melt a slice of Colby Jack cheese over canned chicken on an English muffin.