Yield: 12 servings
Measure | Ingredient |
---|---|
2 pounds | Frozen hash brown potatoes |
½ cup | Margarine, melted |
½ cup | Chopped green onions |
1 pint | Sour cream |
1 can | Creamy onion soup |
1 teaspoon | Salt |
2 cups | Shredded cheddar cheese |
¼ teaspoon | Pepper |
¼ cup | Margarine |
2 cups | Corn flakes, crushed |
Thaw potatoes and combine with ½ cup margarine, salt, pepper, onions, soup, sour cream and cheese. Place in a greased 9 x 13 inch casserole. Combine corn flakes and remaining ¼ cup margarine, spread over potato mixture. Bake at 350 degrees for 45 to 60 minutes.
Note: Obtained from Farmers and Consumers Market Bulletin, Georgia Department of Agriculture, December 25, 1991 edition. Recipe submitted by Mrs. Hollis Gammon, Austell, Georgia.