2 lbs frozen hash browns, thawed
1 can cream of mushroom soup
1 pint sour cream
2 cups shredded cheddar cheese
1 tsp salt
½ tsp pepper
4 cups corn flakes, crushed
1 cup butter, melted
Mix hash browns, soup, sour cream, cheese, salt and pepper and ½ cup melted butter in large bowl. Places in large, deep dish baking pan. In separate bowl, mix corn flakes and ½ cup butter. Place corn flake mixture on top of potatoes. Cook uncovered 1.5 hours on 350°. Recipe may be halved.
Serves: 14+
Start to finish: 2 hours
Thanks to: Mom
No comments:
Post a Comment