Ingredients
- 2 pounds frozen hash brown potatoes
- 1 can cream of chicken soup
- 16 oz sour cream
- 2 cups cheddar cheese, grated
- 1/2 cup onion, chopped
- 1 stick margarine or butter
- 3/4 cup corn flakes, crumbled
Directions
- Combine all ingredients except butter and corn flakes in a bowl
- Spread mixture in 13×9 glass baking dish
- Bake for 50 minutes at 350F
- Crumble corn flakes over top
- Melt butter and dribble on top
- Bake an additional 10 minutes to crisp the top
This recipe originated with Amy Schuett.