Baked hash brown potato casserole

September 18, 2002

MAKES 12 (1/2-CUP) SERVINGS

1 (1-pound, 14-ounce) package frozen hash browns, thawed

1 (103/4-ounce) can condensed cream of chicken soup, undiluted

1 cup sour cream

1 cup grated Cheddar cheese

1 cup grated onion

Dash of freshly ground black pepper

Dash of dillweed, optional

Topping:

1 cup cornflake crumbs

1/2 cup (1 stick) butter, melted

Preheat oven to 375 degrees.

In a large bowl, combine hash brown potatoes, soup, sour cream, Cheddar cheese, onion, pepper and dillweed, if desired. Place in a lightly greased 9x13-inch baking pan.

For topping: In a small bowl, combine cornflake crumbs and melted butter. Sprinkle mixture over potatoes.

Bake for 45 to 55 minutes or until mixture is hot and topping is golden brown.

Lois Osborne, Lansing

Nutrition facts per serving: 257 calories, 17 g fat, 10 g saturated fat, 41 mg cholesterol, 22 g carbohydrates, 6 g protein, 354 mg sodium, 1 g fiber