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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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From the Junior League of Boise's cookbook, Beyond Burlap. Ingredients:
1 (10 ounce) can cream of chicken soup |
2 cups sour cream |
1 1/2 teaspoons salt |
1/4 teaspoon pepper |
3 green onions, chopped |
2 cups cheddar cheese, shredded |
1 (32 ounce) package frozen hash brown potatoes |
1/4 cup butter, melted |
2 cups corn flakes, crushed |
Directions:
1. Combine the soup, sour cream, salt, pepper, green onions, and cheese in a large bowl and mix well.
2. Add the potatoes and mix well.
3. Spoon into a greased 9x13-inch baking pan.
4. Top with a mixture of the butter and cornflakes.
5. Bake at 350ยบ for 45 minutes or until bubbly around the edges.
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