 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
2 pound(s) shredded hashbrowns |
1 can(s) cream of chicken |
1 can(s) cream of mushroom |
1 teaspoon(s) salt |
16 ounce(s) sour cream |
1/2 stick(s) butter |
2 1/2 cup(s) sharp cheddar cheese |
1/4 teaspoon(s) pepper |
corn flakes on top crushed |
tony chachere's creole seasoning to taste |
Directions:
1. Thaw hash browns at room temperature before mixing. Preheat oven to 350 degrees. Mix creamy soups, salt, sour cream, butter, pepper, and creole seasoning. Add cheese and stir until combined. Pour in a 9x13 inch dish and top with crushed corn flakes. Bake for 45 minutes to an hour.
|
|