| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Vegetables, Casseroles |
2 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Southern Hash Browns (cubes) |
| 1/8 |
c |
Soft butter |
| 1/4 |
|
Cream of Chicken Soup |
| 3 |
oz |
Chedder, grated |
| 2 |
oz |
Sour cream |
| 1/4 |
ts |
Salt |
| 1/4 |
|
Onion, chopped |
| 1/2 |
c |
Cornflakes, crushed |
| 1/4 |
|
STICK butter |
INSTRUCTIONS
Line 13X9 pan with potatoes. Mix next 6 well. Spoon over potatoes. Top
with flakes. Use vegetable peeler to slice stick butter over the top ,
covering as much as you can. Bake at 350 for 50 min. Really need to use a
bigger pan as it usually runs over, but this is the size from the original
recipe. This is very richer and creamy, everyone loves it!
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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