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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 10 |
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This recipe is from a small town church cookbook. Sometimes those are the best. Ingredients:
1 (2 lb) bag hash browns |
16 ounces sour cream |
10 1/2 ounces cream of chicken soup |
8 ounces shredded cheese (your favorite) |
1 small onion, finely chopped |
1/2 teaspoon salt |
1/2 teaspoon garlic salt |
1/4 teaspoon pepper |
1/2 cup melted butter |
2 cups crushed corn flakes |
1/2 cup melted butter |
Directions:
1. Preheat oven to 350.
2. Blend together all ingredients, excluding the topping ingredients.
3. Place in a 9x13 pan.
4. Mix cornflakes and butter for the topping and spread over the potato mixture.
5. Bake for 45 minutes to 1 hour.
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