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frozen hash brown potatoes sour cream onion cream of chicken soup Cheddar cheese salt margarine butter corn flakes
Viewed: 20 - Published at: 6 years agoIngredients
- 2 lb. frozen hash brown potatoes, thawed
- 1 8 oz. carton sour cream
- 1 8 oz. carton onion dip
- 1 can cream of chicken soup
- 10 oz. cheddar cheese, grated
- salt and pepper to taste
- 6 Tbsp. margarine, melted
- 3/4 c. butter, melted
- 2 c. corn flakes, crushed
Method
- Mix first 7 ingredients, stirring well. Pour into greased casserole dish. Mix butter and corn flakes. Press onto top of potato mixture. Bake at 350° for about 1 1/2 hour.