Yield: 6 Servings
Measure | 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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