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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 8 |
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I got this recipe from the Louisana Cookbook as a gift, over the years I've adjusted the flavor alittle bit. I change the frozen hash browns when my mom visits because she's allergic to bell peppers. It's a holiday favorite that is a must. Ingredients:
2 pounds frozen hash brown potatoes w/onions & green peppers |
2 cups low fat sour cream |
1 bunch green onions, chopped with green stems |
1 (10 3/4 oz) can cream of mushroom soup 98% fat free |
1/2 cup stick light butter, cubed |
2 cups of colby/monterey jack mix shredded cheese |
salt and pepper to taste |
2 cups corn flakes, dry, crushed |
Directions:
1. Pre-heat oven to 375 degrees.
2. Combine all ingredients, except corn flakes, in a large bowl. Combine mixture thoroughly. Spray non-stick cooking spray into a 2-quart casserole dish. Pour mixture into casserole dish.
3. Bake at 375 for 75 minutes, or until butter is at the top and is light golden brown.
4. Place crushed corn flakes evenly covering the entire dish, return to oven and bake an additional 15 minutes or until corn flakes are a golden brown.
5. Yields 6-8 servings
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