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1 large bag frozen hashbrown potatoes (slightly thawed) 1 - 10.5 oz. can cream of chicken soup 1 c. cultured sour cream 1 c. shredded American or Velveeta cheese 1/2 c. diced onion 1/2 c. butter or margarine (melted) Salt & pepper to taste Mixwell and level into greased 9 x 13 pan Topping: 1/4 c. melted butter, 8-10 crushed saltine crackers (toss ingredients and sprinkle on top). Bake uncovered at 350 degrees for 1 hour. Let set for a few minutes before serving. Serves 8-10. Freezes well. *Plate a serving on a bed of lettuce garnished with homegrown tomato slices along side steak entree. |