Thursday, January 10, 2013

Hashbrown Casserole - Loretta Lynn Cookbook

1 (30 oz) bag frozen hashbrowns ( regular or southern style)
8 oz sour cream
1 (10 3/4 oz) can cream of chicken soup
2 cups shredded cheddar cheese

Preheat oven to 350.  In a large bowl mix the hashbrowns, sour cream, chicken soup, and cheese.  Place mixture in a buttered 13x9 inch baking dish.  Bake for 1 hour.

Makes 12 servings.

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