Roxy
New member
Potatoes:
1-(32-oz.) bag frozen hashbrowns
1 can cream of chicken soup.
1-(16-oz.) container of sour cream
1-(8-oz.) bag Shredded Cheddar Cheese
1 onion small, chopped.
1/2 stick butter melted
Salt-(or Garlic Sallt), Pepper to taste
Topping:
3-4 cups crushed Corn Flakes.
1/2 stick butter, melted
Mix potato ingredients together in a large bowl and put into a greased 13x9-in. baking pan. Top with crushed cornflakes and drizzle with melted butter.
Bake at 375 degrees for an hour.
1-(32-oz.) bag frozen hashbrowns
1 can cream of chicken soup.
1-(16-oz.) container of sour cream
1-(8-oz.) bag Shredded Cheddar Cheese
1 onion small, chopped.
1/2 stick butter melted
Salt-(or Garlic Sallt), Pepper to taste
Topping:
3-4 cups crushed Corn Flakes.
1/2 stick butter, melted
Mix potato ingredients together in a large bowl and put into a greased 13x9-in. baking pan. Top with crushed cornflakes and drizzle with melted butter.
Bake at 375 degrees for an hour.
Last edited by a moderator: