Yield: 10 Servings
Measure | Ingredient |
---|---|
½ pounds | Southern Hash Browns (Diced-Style) |
⅛ \N | Cup Soft butter |
¼ \N | Cup Cream of Chicken Soup |
3 ounces | Chedder; grated |
2 ounces | Sour cream |
¼ \N | Salt |
¼ \N | Tsp. Onion; chopped |
½ \N | Cup Cornflakes; crushed |
¼ \N | STICK butter |
Line 13X9 pan with potatoes. Mix next 6 well. Spoon over potatoes.
Top with flakes. Use vegetable peeler to slice stick butter over the top , covering as much as you can. Bake at 350 for 50 min. Really need to use a bigger pan as it usually runs over, but this is the size from the original recipe. This is very richer and creamy, everyone loves it! reposted by Sarah Gruenwald 12/96