| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Favorites, Side dish, Potatoes |
10 |
Servings |
INGREDIENTS
| 2 |
lb |
Frozen hash browns |
| 1/2 |
c |
Margarine; melted |
| 2 |
cn |
Cream of chicken soup |
| 2 |
c |
Cheddar cheese; grated |
| 2 |
c |
Sour cream |
| 1/2 |
c |
Onion; chopped (optional) |
|
|
S & P to taste |
|
|
Onion salt & garlic to taste |
|
1 |
hour. |
INSTRUCTIONS
Mix everything together. Place into a greased 13 X 9 or 3 qt. casserole
dish. Mix 2 cups of crushed corn flakes with 1/4 cup melted margarine.
Spread on top of casserole. Bake at 350 for 45 minutes to
Recipe from the kitchen of Rita Emmett Typos by Mickey Forster
awxp96a@prodigy.com
Note: If you use the 13 X 9 dish there will be some left over to keep at
home.
Posted to MM-Recipes Digest by AWXP96A@prodigy.com ( MICKEY FORSTER) on
Aug 24, 1998
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