*** This recipe, originally titled Hashbrown Casserole, came from my friend Amy. I've changed it up a little.
1 bag of tater tots or 2 lb. box of hashbrowns
3/4 cup melted margarine, divided
1 tsp. salt (I omit this)
1/2 tsp. pepper
1 can cream of chicken soup (cream of mushroom soup works well)
12 oz. sour cream
2 cups shredded cheddar cheese
2 cups crushed cornflakes
Defrost hashbrowns or tater tots in a 9 x 13 pan. Pour 1/2 cup margarine over hashbrowns/tater tots. In separate bowl mix remaining ingredients, except remaining margarine and cornflakes. Pour soup mixture over hashbrowns and top with cornflakes and margarine.
Bake at 350 for 45 minutes.
*** My notes: I don't use melted margarine over the tater tots before adding the soup mixture. Also, I plan to brown and crumble sausage and add that to the soup mixture for a main dish casserole. I've seen a similar recipe with ground beef instead of sausage.
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About Me
- Stephanie Kay
- I'm Stephanie Kay, a busy homeschool mom of 4 (ages 3-9). Drawing from personal experiences, I encourage moms of all stages by sharing practical ideas for home organization, family activities, and health & fitness. I hope you are inspired today by new ideas for investing yourself in your family and home.
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This sounds yummy! I found your blog from a comment you left on Simple Mom. I'm always looking for ideas for dinner. I'll be adding you to my blogroll!
ReplyDeleteP.S. Where in Arkansas are you originally from? I lived in Greenwood and Mena, graduated from there in 1985.
I stumbled on your blog and receipe and have made this several times in the last month.. Everyone that has eaten it has loved it. I have altered receipe somewhat by using loaded(stuffed) hashbrowns....yummmmmmm.
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