Cracker barrel's hashbrown sidedish
6 Servings
| Quantity | Ingredient | |
|---|---|---|
| \N | \N | WALDINE VAN GEFFEN |
| \N | \N | VGHC42A----- |
| 2 | pounds | Bag frozen hashbrowns -- |
| \N | \N | Thaw |
| 1 | medium | Onion -- chop fine |
| 6 | tablespoons | Margarine -- melted |
| 1 | pounds | Sour cream |
| 8 | ounces | Cheddar cheese-shredded |
| 10 | ounces | Cream chicken soup |
| \N | \N | Corn flakes -- crushed |
| 4 | tablespoons | Margarine -- melted |
In a 9x13 pan, make single layers of the following: potatoes, onions, 6 tb melted margarine, sour cream, cheddar cheese and soup. Sprinkle top with corn flakes. Drizzle 4 tb margarine over top. Bake 350~ for 1 hour or until bubbly and piping hot. Source: Gloria Pitzer's Make Alike Recipes
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