Rate this recipe
4/5
(1 Votes)
Ingredients
- 2 Lbs hashbrowns 1/2 cup butter
- 2 cans cream chicken soup 1 pint sour cream
- 1/2 tsp salt 3/4 cup chopped onion 1 TBL butter
- 2 cups grated cheese 1 1/2 cup corn flakes 4 TBL butter melted
Details
Preparation
Step 1
Saute onions in 1 TBL butter Mix all except for cornflakes and 4 TBL
butter Put in 9x 13 pan Sprinkle cornflakes and butter over the top
Bake until bubbily
Use Ore-Ida hashbrowns
Bake at 350 40-50 mins
Crock pot 8 hours low 4-5 hours high
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