Serving Size / Yield
- 2 10-oz. pkg. frozen hash-browns
- 3/4 C. melted butter
- 1 tsp. salt
- 1/4 tsp. pepper
- 1/2 C. chopped onion
- 1 can cream of chicken soup or mushroom soup
- 1 pint of sour cream
- 1-1/2 C. grated sharp cheddar cheese
- 2 C. crushed cornflakes
Mix the cornflakes with 1/4 C. melted butter and set aside. Defrost potatoes, combine in large mixing bowl with 1/2 C. butter, salt, pepper, onion, soup, sour cream and cheese. Blend thoroughly. Pour into a greased casserole dish.
Cover with buttered cornflakes crumbs. Bake at 350 degrees for 45 minutes.
Mae Storrs from Lancaster, California