16 oz sour cream
8 oz cheddar cheese
1 can cream of chicken soup
32 oz frozen hashbrowns, thawed
1 cup crushed corn flakes
2 tbs butter, melted
Preheat
oven to 375. Mix sour cream, cheese and soup in large bowl. Add
potatoes; mix well. Spoon into greased 13x9 inch baking dish. Bake 45
minutes. Toss corn flake crumbs with butter; sprinkle over potato
mixture, bake an additional 15 minutes.
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