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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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My mom makes this for most holidays, and I'm always really excited when there are leftovers for me to take home (it doesn't happen very often). It originally called for cream of chicken soup, but she changed it to cream of mushroom for us vegetarians. Ingredients:
2 lbs frozen hash browns, thawed |
8 ounces cheddar cheese, shredded |
16 ounces sour cream |
1/2 cup margarine, melted |
1 (10 1/2 ounce) can condensed cream of mushroom soup |
1 teaspoon garlic powder (optional) |
1 teaspoon pepper |
1/2-1 cup onion, chopped |
2 cups corn flakes, crushed |
1/4 cup margarine, melted |
Directions:
1. Mix together all but the topping and place in a 9 x 13 pan (a deep casserole dish also works well for this). Mix together the topping ingredients and sprinkle over the top.
2. Bake at 350 F for 1 1/4 hours.
3. All set!
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