Description
A favorite at LCHS open houses
Cooking time
1 hour, 30 minutes
Ingredients
2 lb hash browns, frozen (Thawed. Ore-Ida Southern Style - plain cubed)
1⁄2 c butter (melted)
1⁄2 t salt
1⁄4 t pepper
1⁄2 c onion, white (chopped)
1 cream of chicken soup (Campbell's Healthy Request )
16 oz sour cream (Breakstones Reduced Fat)
2 c cheddar cheese, mild (shredded)
2 c corn flakes (For topping. Lightly crushed, so still chunky)
1 aluminum pan, 9"x13"
Instructions
- Mix all (except corn flakes and butter for topping) in above order.
- Bake covered in 9x13 pan for 1-1/4 hours (75 minutes) at 350F
- Spread corn flakes and 1/4 cup melted butter on top and bake uncovered for 15 minutes more.
Source
Sandy Hinz