Yield: 2 servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Southern Hash Browns (cubes) |
| ⅛ cup | Soft butter |
| ¼ \N | Cream of Chicken Soup |
| 3 ounces | Chedder, grated |
| 2 ounces | Sour cream |
| ¼ teaspoon | Salt |
| ¼ \N | Onion, chopped |
| ½ 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!