Yield: 10 servings
|1||2-lb bag frozen hash browns|
|1 cup||Butter; melted|
|½ cup||Onion; chopped|
|1 pint||Sour cream|
|1 can||Cream of chicken soup|
|10 ounces||Cheddar cheese - mild; grated|
|1½ cup||Corn flakes; crushed|
Grease a 9 by 13 inch pan. Place hash browns on bottom of pan. Sprinkle ½ the cheese over this. Mix the salt, pepper, onion, sour cream, and soup, and pour over hash browns. Sprinkle the remainder of the cheese over that.
Top with a mixture of melted butter and corn flakes.
Bake at 350 degrees for about 1 hour.
The original recipe called for ¾ butter and ½ cup corn flakes, but Cindy likes it better this way, and so do I! Recipe by: Cindy Healy
Posted to bbq-digest by chef.paul.g@... on Dec 13, 1998, converted by MM_Buster v2.0l.