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Categories:Viewed: 37 - Published at: 2 years ago
Ingredients
- 2 lb. frozen cubed hash brown potatoes, thawed
- 16 oz. tub sour cream
- 1 can creamed chicken soup (undiluted)
- 1 small onion, chopped
- 2 c. Cheddar cheese, grated
- 1 stick oleo
- 1 c. or more crushed corn flakes
Method
- Mix in large bowl the sour cream, chicken soup, onion and cheese.
- Mix well and stir in potatoes.
- Bake at 350° for 1 hour or until done in 9 x 13 pan.
- Before baking, top with melted oleo and corn flakes; sprinkle over potatoes and dribble the melted oleo over them.
- Makes a nice topping.
