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frozen hash browns margarine cream of chicken soup cream of mushroom soup onion Cheddar cheese sour cream cornflake crumbs salt
Viewed: 6 - Published at: 9 years agoIngredients
- 2 lb. frozen hash browns
- 1 stick margarine
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 3/4 c. chopped onion
- 2 c. grated Cheddar cheese
- 1 pt. sour cream
- 1 c. cornflake crumbs
- salt and pepper to taste
Method
- Melt margarine in saucepan.
- Add soup and heat, mixing or beating smooth.
- Add sour cream, salt and pepper.
- Fold in onion and cheese.
- Grease a 13 x 9 x 2-inch baking dish.
- Spread potatoes evenly in dish. Pour saucepan mixture over potatoes, mixing lightly.
- Sprinkle 1 cup of cornflake crumbs over potato mixture in casserole dish.
- Dot with margarine.
- Bake 30 to 35 minutes in 350° oven or until golden brown on top.
