Double Cheddar Hash Browns
- 1 can cream of onion soup, undiluted
- 1 can cheddar cheese soup, undiluted
- 30 oz frozen shredded hash browns
- 8 oz shredded cheddar cheese or cubed Velveeta cheese
- 1 cup crushed cornflakes
In a large bowl, combine the soups. Stir in hashbrowns. Pour into a greased 2 1/2 quart baking dish. Sprinkle with cheese and cornflakes crumbles. Cover and bake at 350 for 50 minutes. Uncover; bake for 10 minutes longer or until golden.