HASH BROWN CASSEROLE

from Carolyn Dawn Johnson's mom, Loretta

Recipe

Ingredients:	2 lbs of hashbrowns (frozen or freshly shredded) 1 cup of diced onions 1 can of cream of chicken or cream of mushroom soup 1 cup of sour cream 1/2 cup of trans fat free margarine or butter 8 oz of grated sharp cheddar cheese 1/4 teaspoon of salt dash of pepper 1/2 cup crushed cornflakes

Directions:	Preheat oven to 350 degrees. 1. Saute onions in butter or margarine. 2. Mix all ingredients together except cornflakes. Put in 2 quart casserole dish. Top with crushed cornflakes. 3. Bake @ 350 degrees for 1 1/2 hours. NOTE: Carolyn Dawn likes to experiment with different ingredients in this casserole. She says, to cut the fat grams, you can substitute 1/2 cup plain yogurt for 1/2 cup of the sour cream, and there will be no difference in taste. You can also add cooked, crumbled sausage or ham and peas as you mix your ingredients together. This is great as a leftover for breakfast! Also, Carolyn Dawn says you can freeze the casserole before you bake it, then cook it at a later time.