Country Pineapple Casserole
  • ?cup package frozen hashbrowns8-ounces sour cream1 can cream of chicken soup1 stick margarine, melted? cup onions, minced2 cups cheese, grated and divided1 ? tea
  1. In a mixing bowl, cream butter and sugar
  2. Add the eggs one at a time, beating well after each addition
  3. Stir in pineapple and lemon juice
  4. Fold in the cubed bread
  5. Pour into a greased 9×13-inch baking