Hashbrown Casserole

Hashbrown Casserole

Recipe from the kitchen of Patti Wagner

The Country Classics Battlefield 4-H Club

2 lbs. frozen hash browns

1 small onion, chopped

1 can cream of chicken soup

1 (16 oz.) container sour cream

1 tsp. garlic salt

1 tsp. salt

1 c. shredded cheddar cheese

1 c. butter-flavored cracker crumbs

¼ c. margarine

Thaw hash browns. Combine hash browns, onion, soup, sour cream, garlic salt, salt, and cheese. Spread in a greased 9- by 13-inch pan. Combine cracker crumbs and melted margarine.

Sprinkle over casserole.

Bake in preheated, 350-degree oven for 1 hour or until mixture is heated and potatoes are tender.

Makes 8 servings.

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