Yield: 4 Servings
Measure | Ingredient |
---|---|
2 pounds | Frozen hash browns; (thawed) |
½ cup | Melted margarine |
1 teaspoon | Salt |
¼ teaspoon | Pepper |
½ cup | Chopped onion |
1 pint | Whipping cream; (unwhipped) or 1 pt. sour cream |
1 can | Cream of mushroom soup |
2 cups | (8 oz.) grated cheese |
2 cups | Crushed corn flakes |
Mix together ¼ cup margarine, salt, pepper, onion, sour cream or whipping cream, soup and cheese. Blend well.
Butter 9½ x 13 pan and place hash browns in bottom. Pour liquid mixture over hash browns.
Mix ¼ cup margarine and then corn flakes and put on top of potato mixture. Bake at 350 degrees for 45 minutes.
Recipe by: Key Gourmet
Posted to recipelu-digest by James and Susan Kirkland <kirkland@...> on Feb 16, 1998