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cream of mushroom soup cream of celery soup cream of chicken soup hash browns Cheddar cheese sour cream oleo cornflakes
Viewed: 17 - Published at: 7 years agoIngredients
- 1 can cream of mushroom soup
- 1 can cream of celery soup
- 1 can cream of chicken soup
- 2 lb. hash browns (frozen)
- 8 oz. shredded Cheddar cheese (sharp)
- 1 pt. sour cream
- 1 stick oleo
- 1 c. crushed cornflakes
Method
- Mix first 6 ingredients together.
- Melt 1 stick oleo and use 1/2 with recipe and 1/2 with crushed cornflakes for topping.
- Can be frozen.
- Bake at 350° for 1 1/2 hours in 9 x 13-inch pan.