| 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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