1 bag (24 -30 oz.) frozen hash browns (or 6-7 peeled &
grated potatoes)
1 can cream of chicken soup
½ cube butter
½ pint sour cream (1 C)
½ C chopped onion
1 C grated cheese
Heat soup and butter.
Mix sour cream, chopped onion, and hashbrowns. Spread in greased 9x13 pan. Spread cheese on top. Bake at 350° 25-30 min. or until bubbly
hot. Can add 1-2 C crushed cornflakes to
top.
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