| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Casseroles, Potatoes | 10 | servings | |
INGREDIENTS
| 1 | 2-lb bag frozen hash browns | |
| 1 | c | Butter; melted |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/2 | c | Onion; chopped |
| 1 | pt | Sour cream |
| 1 | cn | Cream of chicken soup |
| 10 | oz | Cheddar cheese – mild; grated |
| 1 1/2 | c | Corn flakes; crushed |
INSTRUCTIONS
Grease a 9 by 13 inch pan. Place hash browns on bottom of pan. Sprinkle 1/2 the cheese over this. Mix the salt, pepper, onion, sour cream, and soup, and pour over hash browns. Sprinkle the remainder of the cheese over that. Top with a mixture of melted butter and corn flakes. Bake at 350 degrees for about 1 hour. The original recipe called for 3/4 butter and 1/2 cup corn flakes, but Cindy likes it better this way, and so do I! Recipe by: Cindy Healy Posted to bbq-digest by chef.paul.g@altavista.net on Dec 13, 1998, converted by MM_Buster v2.0l.
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