Baked cheesy hashbrowns

From the kitchen of Amber Pung of Freeport, Minnesota


32-ounce bag frozen shredded hashbrowns
1/2 cup melted butter
1 can cream of chicken
12 ounces grated American cheese
8 ounces sour cream
1 teaspoon salt
1/2 small onion, chopped
2 cups crushed corn flakes
1/2 cup melted butter

Put hashbrowns into ungreased 9-by-13 pan. Mix the other ingredients together and spread over the hashbrowns. Top with corn flakes and melted butter. Bake uncovered at 350 degrees for 45 minutes.


No comments on this item Please log in to comment by clicking here