Ingredients:
2 cups sour cream
1 can cream of chicken soup
2 teaspoons salt
2 lbs frozen hash brown potatoes, thawed and drained
1/2 cup onions, chopped
2 cups cheese, shredded
2 cups crushed corn flakes ( dry breakfast cereal)
1/2 cup melted butter or 1/2 cup margarine
Directions:
Mix sour cream, soup, salt, potatoes, onion and cheese well.
Pour mixture into a greased 9″ x 13″ baking dish.
Sprinkle with corn flake crumbs and drizzle with butter.
Bake in a preheated 350 degree F.
,oven for 45 minutes, or until brown and bubbly.
Recipe from: Home On The Range Cookbook, Sentinel Butter, ND.
Servings: 6
Time preparation: 10 min.
Time total: 55 min.