Ingredients
- 32 oz bag frozen hashbrowns
- 1/2 cup melted butter or margarine
- 1 can cream of mushroom soup
- 12 oz shredded cheddar cheese
- 8 oz sour cream
- 1 tsp salt
- 1 medium onion, chopped
- 4 slices bread
- 3 tbsp melted butter
Instructions
- Preheat oven to 350. Spread hashbrowns evenly in a 9"x13" baking dish.
- In a bowl mix the 1/2 cup butter, soup, cheese, sour cream, salt, and onion.
- Pour mixture over the hashbrowns.
- Crumble the bread in a food processor, add the remaining butter, and blend thoroughly.
- Spread the bread crumb on top and bake for 40-45 minutes.
- Enjoy!