| 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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