Summary
Yield | |
---|---|
Source | Laura L. Griffin (1999) |
Prep time | 15 minutes |
Cooking time | 45 minutes |
Total time | 1 hour |
Ingredients
2 lb
frozen hash browns (thawed) 1⁄2 c
butter 1 cn
cream of chicken soup 8 oz
sour cream 1⁄2 c
onion (chopped) 10 oz
sharp cheddar (grated) 2 c
cornflakes (crushed) 1⁄4 c
butter (melted)Instructions
Mix first seven ingredients together. Place in greased pan. Top with a mixture of the cornflakes and butter. Bake, uncovered, at 350° for 45 minutes.