24-32 oz. bag frozen hashbrowns
2 cups shredded cheese
1 can cream of chicken (or mushroom) soup
1 tsp salt
2 cups sour cream
1/2 cube melted butter
1 T minced onions
2 cups crushed corn flakes
2 T melted butter
Directions:
1. Puncture potato bag. Place on a paper towel and microwave for 15 minutes.
2. Mix everything but corn flakes and last 2 T butter. Add hash browns when they're done. Mix all together and pour into 9 x 13 pan.
3. Crush corn flakes in food processor and mix with 2 T melted butter. Sprinkle evenly on top of potato mixture.
4. Cook at 350 degrees F for 50 minutes.
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