Monday, March 2, 2009

Hashbrown Bake

2 lb. bag hash browns, thawed
1½ sticks butter
½ medium onion, chopped
salt and pepper
16 oz. sour cream
1 can cream of chicken soup
3 cups shredded cheddar cheese
½ box corn flake crumbs

Mix hash browns, onions, and 1 stick of melted butter together. Season with salt and pepper to taste.

Mix sour cream and soup together. Stir into hash brown mixture. Spread into glass baking dish. Sprinkle cheese over top. Sprinkle corn flakes over cheese.

Drizzle ½ stick of melted butter over top.

Bake at 350° for 1 hour and 15 minutes.

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