 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
this is a killer dish, was handed down from the gall family of milwakee wi. nice and cheesey Ingredients:
20 ounces frozen cubed sourthern style hash brown potatoes |
1 teaspoon salt |
1/4 teaspoon pepper |
1/2 onion, diced |
1 cup sour cream |
1 (10 ounce) can cream of chicken soup |
1 cup cheddar cheese, shredded |
corn flakes |
1/4 cup melted butter |
Directions:
1. thaw out the cubed potatoes. grease a 9x13 glass pan. mix all ingredients in a separate bowl, except the corn flakes. spoon in the mixture using a spatula evenly. pour out the cornflakes onto some parchment paper. cover
2. with another piece of paper and crush using a rolling pen. drizzle flakes over the top evenly, drizzle the butter over the flakes. cook in oven for 45 minutes 350 degrees.
|
|