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Ingredients
1 (8 oz) Container sour cream
1 Can cream of chicken soup
1/2 Cup butter, melted
1 (32 oz) Package frozen diced hashbrowns
1 Cup Kraft Monterrey Jack shredded cheese
1/2 Cup chopped onions
1/4 Teaspoon salt
1/4 Teaspoon pepper
1/2 Cup bread crumbs
1/4 Cup melted butter
Instructions
Preheat oven to 350�F.
Combine sour cream, cream of chicken, and melted butter in a large bowl. Add hash browns, grated cheese, and chopped onions. Stir well. Add a shake of salt and pepper.
Pour into a 9" x 13" pan.
Mix breadcrumbs and 1/4 cup melted butter together. Cover potatoes with buttered bread crumbs.
Bake for 60 minutes.