| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Vegetables | 1 | Servings | |
INGREDIENTS
| 1 | pk | (2 lb) Hash Brown Potatoes (Orieda Brand), thawed |
| 1/2 | c | Green onions; chopped |
| 1/2 | c | Butter or margarine; melted |
| 2 | cn | Cream of Chicken Soup |
| 1 | Carton (8 Oz) Sour Cream | |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| Corn Flakes; Lightly Crushed | ||
| 1/4 | c | Butter or Margarine; Melted |
INSTRUCTIONS
TOPPING In a big bowl, mix all ingredients. Add thawed hash browns. Pour in a greased 9 X 13-inch pan. Top with cornflake mixture and bake in a 350 degree oven for 45 minutes. TOPPING: Lightly crumble cornflakes and add 1/4 cup melted butter. (I do this step in a plastic bag.) NOTE: You may also put shredded cheese on top, but I never do. Recipe by: Family Friend Posted to TNT - Prodigy's Recipe Exchange Newsletter by Carole Jarvis <jarvis@qns.com> on Sep 26, 1997
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