Cheesy Hashbrown Casserole (Print Version)

# Ingredients:

→ Main

01 - 1 can (10 ¾ ounces) cream of chicken soup
02 - 2 cups (8 ounces) shredded cheddar cheese
03 - ¾ cup sour cream
04 - 20 ounces shredded hash browns

→ Optional Topping

05 - 1 ½ cups corn flakes, slightly crushed
06 - ¼ cup butter, melted

# Instructions:

01 - Preheat oven to 350°F. Spray 11x7" baking dish.
02 - Combine soup, sour cream, cheese, and hash browns.
03 - Mix crushed cornflakes with melted butter, sprinkle over top.
04 - Cook for one hour or until hash browns are tender.

# Notes:

01 - Can use fresh or pre-shredded cheese
02 - Can add onions, bacon, or ham
03 - Can substitute Ritz crackers for cornflakes
04 - Works well with refrigerated hash browns

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