12 large potatoes, boiled and grated or 1 (24-oz) bag frozen country-style hashbrowns, thawed.
1 (10 3/4 oz) can cream of chicken soup
2 cups sour cream
1 cup grated cheddar cheese (or a little more)
1/2 cup butter, melted (optional)
1/3 cup onions, chopped
2 cups corn flakes
2 Tbs butter, melted
Combine soup, sour cream, cheese, 1/2 cup melted butter and onions. Gently blend into potatoes. Pour into 9x13 glass baking dish. Crush corn flakes and mix in 2 Tbs melted butter. Sprinkle on top. Bake at 350 degrees for 40-45 minutes.
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