2 lb bag of frozen hash brown potatoes (cubed or shredded; either one is fine)
2 cans cream of chicken soup
2 c sour cream (1 pint)
1 c grated cheese
1/2 c melted butter
1/4 c chopped onion
Topping:
2 T melted butter
2 cups crushed corn flakes (measured before crushing)
Put frozen hash browns in 9x13 pan. Combine other ingredients in a bowl. Mix well. Then blend with potatoes. Mix topping together and put on top. Bake at 350 for 35 minutes.
No comments:
Post a Comment