Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Bag Frozen hash brown > |
| \N \N | Potatoes, thawed |
| ½ cup | Melted butter/margarine |
| 1 teaspoon | Salt |
| \N dash | Pepper |
| ½ cup | Chopped onion |
| 1 cup | Cream chicken soup |
| 12 ounces | Sour cream |
| 2 cups | Grated cheddar |
| 2 cups | Crushed corn flakes |
| ¼ cup | Melted butter |
1. Combine first 8 ingredients in large bowl.
2. Pour mixture into a greased 9 x 13 inch baking dish 3. Top with corn flakes and drizzle with ¼ c butter and sprinkle with
paprika.
4. Bake 350 degrees for 1 hour From the Kitchen of Carolyn Stewart, the Crafty Gourmet Submitted By CAROLYN STEWART On 01-18-95