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Submitted by: Penny Frazier from Kokomo, IN
Originally shared on the web 04/28/2006

1-lb. pkg. frozen shredded hashbrowns
10-3/4 oz. can cream of chicken soup
1 c. sour cream
1/4 c. margarine, melted
1 c. shredded Cheddar cheese
6 slices bacon, crisply cooked and chopped
2.8-oz. can French-fried onions

Spread hashbrowns evenly in the bottom of a greased 13"x9" baking pan. Mix soup, sour cream and margarine together; pour on top. Sprinkle with cheese, bacon and onions. Bake, covered, at 350 degrees for 45 minutes. Makes 12 servings.


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Enjoy this recipe from Hometown Favorites Cookbook originally published 09/2001.

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