For an extra crunch, sprinkle bread crumbs or corn flakes over the top of the casserole before baking.
1 stick melted butter
1 can cream of chicken soup
8 oz. shredded cheddar cheese
16 oz. sour cream
1 tsp. seasoned salt
2 lbs. frozen hashbrowns
In a large bowl, mix together the butter, cream of chicken soup, cheese, sour cream and seasoned salt.
Gradually add the frozen hashbrowns a little bit at a time to incorporate. Mix well.
Spoon the mixture into a 9x13 inch pan.
Bake at 350 degrees for 1 1/2 hours.
Recipe from Patty Agan
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