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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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I'm not sure where they get their name, but they sure are tasty! (and they don't have to be served at funerals either!!) Ingredients:
2 lbs hash browns |
1/2 cup butter |
2 (10 3/4 ounce) cans condensed cream of chicken soup |
1 pint sour cream |
1/2 teaspoon salt |
3/4 cup onion, chopped |
1 tablespoon butter |
2 cups longhorn cheese, grated, firmly packed |
1 1/2 cups corn flakes, crushed |
4 tablespoons butter, melted |
Directions:
1. Saute onion in 1 tablespoon butter until translucent.
2. Mix all ingredients, except cornflakes and 4 tablespoons butter, together.
3. Put potato mixture into a 9x13 inch baking pan.
4. Combine cornflakes and butter, and sprinkle evenly over top of casserole.
5. Bake at 350 degrees F for 40-50 minutes or until heated and bubbly.
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