2004-04-12

• 1-30 ounce bag of frozen hash Bbowns
• 1 cup sour cream
• 1 can cream of chicken soup
• 1 tsp. salt
• 2 cups CoJack (marble jack) cheese, shredded
• 1/2 stick butter
• 1/4 cup to 1/2 cup bread crumbs

Defrost hashbrowns. Melt butter. Add soup, sour cream and salt to butter. Stir. Add hashbrowns and shredded cheese.

Spray a 9 x 13 inch pan with cooking spray and poor in ingredients. Top with bread crumbs. Bake at 350 for 40 minutes, covered loosely with foil. Remove foil last five minutes to brown.