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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I got this from a local recipe collection book by hospice with heart. Ingredients:
2 lbs hash browns |
1 cup margarine |
1 onion, diced |
8 ounces cheese whiz |
1 cup sour cream |
10 1/2 ounces cream of chicken soup |
2 1/2 cups corn flakes, crushed |
Directions:
1. Preheat oven to 350 degrees and thaw hashbrowns.
2. Melt 1 stick of margarine, then mix in hashbrowns and onion.
3. Put into 9x13 pan.
4. Mix cheese whiz, sour cream, and cream of chicken soup and heat in a saucepan until cheese is melted.
5. Pour cheese mixture over potatoes.
6. Bake for 25 minutes.
7. Melt the other stick of margarine and mix with corn flakes.
8. Sprinkle corn flake mixture over potatoes and bake another 20 minutes.
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