Yield: 6 servings
|32 ounces||Frozen southern-style hash|
|½ cup||Chopped onion (I use more)|
|1 can||(10 1/2 oz) cream of|
|1 cup||Sour cream|
|2 cups||Corn flake crumbs|
Cook onion in ½ the butter until onions are soft. Add salt, pepper, soup, and sour cream. Stir till mixed. Pour mixture over the hash browns which have been placed in a greased 9x13 casserole dish. Melt the remaining butter and mix with the corn flake crumbs and top the casserole. Bake at 350 F for 35-40 minutes.
Note: I use ½ of the butter listed and usually use margarine. Also it is better to take a kitchen form and stir the mixture into the hash browns to sort of coat all of them.
Source: MYF Cookbook, Tice UMC, Tice, FL Posted by Michael Hackmann 3/93