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frozen Southern-style hash brown potatoes onion margarine cream of chicken soup Cheddar cheese soup salt pepper sour cream Pet milk corn flakes margarine
Viewed: 26 - Published at: 8 years agoIngredients
- 1 (2 lb.) pkg. frozen Southern style hash brown potatoes
- 1 medium onion, chopped
- 2 Tbsp. margarine
- 1 can cream of chicken soup
- 1 can Cheddar cheese soup
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 c. sour cream
- 1 (13 oz.) can Pet milk
- 2 c. corn flakes
- additional 1 stick plus 2 Tbsp. melted margarine
Method
- Allow potatoes to thaw completely at room temperature (about 3 hours).
- In a saucepan, brown the onion in the first 2 tablespoons of margarine.
- Stir in the soups, Pet milk, sour cream, salt and pepper.
- Stir and heat over medium heat until mixture reaches the first hint of a simmer, then pour over potatoes and mix well.
- Now mix corn flakes thoroughly with the melted margarine.
- Pour potato mixture into a 9 x 13-inch baking dish and spread evenly.
- Spread corn flake mixture evenly over the potatoes.
- Bake, uncovered, about 50 minutes at 350°.
- Yield: 12 to 15 servings.
