Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | (2 lb) Hash Brown Potatoes (Orieda Brand), thawed |
| ½ cup | Green onions; chopped |
| ½ cup | Butter or margarine; melted |
| 2 cans | Cream of Chicken Soup |
| 1 \N | Carton (8 Oz) Sour Cream |
| 1 teaspoon | Salt |
| ¼ teaspoon | Pepper |
| \N \N | Corn Flakes; Lightly Crushed |
| ¼ cup | Butter or Margarine; Melted |
TOPPING
In a big bowl, mix all ingredients. Add thawed hash browns. Pour in a greased 9 X 13-inch pan. Top with cornflake mixture and bake in a 350 degree oven for 45 minutes.
TOPPING: Lightly crumble cornflakes and add ¼ cup melted butter. (I do this step in a plastic bag.)
NOTE: You may also put shredded cheese on top, but I never do.
Recipe by: Family Friend
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Carole Jarvis <jarvis@...> on Sep 26, 1997