Yield: 10 servings
| Measure | Ingredient |
|---|---|
| 1 \N | 2-lb bag frozen hash browns |
| 1 cup | Butter; melted |
| 1 teaspoon | Salt |
| ½ teaspoon | Pepper |
| 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.