From Mary Carey
Ingredients:
1 32 oz bag frozen cubed hashbrowns, thawed
1 can (10.5 oz) cream of chicken soup
1 cup shredded cheddar cheese
8 Tablespoons melted butter (one stick)
½ cup chopped onion
1 8 oz package sour cream
¼ cup melted butter
2 cups crushed Corn Flakes
Directions
Mix all ingredients except butter and corn flakes. Place in sprayed glass pan. Crush corn flakes and add melted butter. Place corn flake mixture on top. Bake at 350 for 50 minutes.
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