Tuesday, December 2, 2008

Hashbrown Casserole

1 lbs of Hamburger
1 bag frozen Hashbrowns
1 can of Cream of Chicken Soup
1 Pint of Sour Cream
2 cups of Shreadded Cheese
Milk (as Needed)
1 pat of butter
Salt & Pepper (as desired)
Oniono Powder (as desired)

Fry Hamburger in large pot with seasoning. Add all ingredients, expect for 1/2 cheese. (It is easier to add the hashbrowns last.) Heat slowly. Put in casserole dish with remaining cheese on top. Bake at 300 for 30 minutes.

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